Green Tea Salmon with Coconut Rice & Miso Greens

This is one of Jamie's "15 minute" meals...took two of us almost an hour. One reason it took longer was because I used brown basmati rice (next time I'm using couscous which will speed things up) and our kitchen is ultra small so we need to clean up after preparing each step. Regardless, this has some amazing flavours and well worth doing.

serves 2-4
takes 2 slow people in a small kitchen 50 minutes

  • 2 x 120g salmon fillets, skin on, scaled & pin-boned
  • 2 green tea bags
  • olive oil

Rice (or replace with couscous following instructions on bag)
  • 1 x 400g tin of lite evaporated milk with a dash of coconut essence OR lite coconut milk
  • 1 x cup of brown basmati rice (or normal) OR cup of couscous
  • 1/2 lemon

  • 1/2-1 fresh chilli
  • 1 small thumb-sized piece of ginger
  • 1 tbsp of miso paste
  • 1/2 bunch of fresh coriander
  • 1/2 lemon
  • 2 tbsp soy sauce
  • 1 heaped tsp honey
  • 1 x cup sugar snap peas
  • 1 x cup broccoli, trimmed into even sized pieces
  • 1 x bunch asparagus, trim wooden ends (snap them off)
  • 1 x lime

  1. Place the coconut milk, rice, one cup of boiling water and half a lemon into a large saucepan, cover and cook over a medium high heat for 15-20 minutes, stirring occasionally, then turn the heat off.
  2. Finely slice 1/2 a chilli for garnish then throw the rest into a food processor with the peeled ginger, miso, most of the coriander, juice of 1/2 lemon, soy sauce, honey & a splash of water, then whiz until smooth.
  3. Put the salmon on a plate, rip open the tea bags and rub over the fish with some salt & pepper. Place into a fry pan over a medium high heat, skin side down with a dash of oil, turning until golden on all sides. Cut into large chunks.
  4. While the salmon is cooking, fill a saucepan with some water & add the sugar snaps, broccoli & asparagus with a pinch of salt & cook for a few minutes until just tender. 
  5. Pour the dressing onto a platter, drain the green vegetables and place on top.
  6. Fluff up the rice and place on another platter with the salmon chunks on top, sprinkle with the rest of the chilli & coriander and some line wedges. Enjoy!