Posted by Certain Cravings on July 13, 2013 at 7:10 AM
This recipe immediately caught my attention. I've never combined green tea with salmon, so I had no idea how it would taste like. Also I 've never used miso with chilli to make a sauce. If you have any doubts about the flavours, well don't! It is really worth the effort! Although the recipe should only take 15 minutes, it took me about half an hour. I'm just not very quick in the kitchen.
By the way you can use skinless salmon filet if you want. The green tea sticks on the salmon and forms a crispy skin.
- 4x 120g salmon filets, skin on, scaled and pin-boned
- 2 green tea bags
- olive oil
- 1x400g tin of light coconut milk
- 300g of basmati rice
- 1/2 a lemon
- 1/2-1 fresh red chilli
- 1 small thumb sized piece of ginger
- 1 heaped tsp miso powder or 1 tbsp miso paste
- 1/2 a bunch of fresh coriander
- 1/2 a lemon
- 2-3 tbsp low salt soy sauce
- 1 heaped tsp runny honey
- 200g sugar snap peas
- 200g tenderstem broccoli
- 1 bunch of asparagus (300g)
- 1 lime
- Put the salmon on a plate, rip open the green tea bags and scatter the contents over the fish.
- Season with salt and pepper and rub it on the salmon
- Put into the frying pan, skin side down, with 1 teaspoon of oil, turning until golden on all sides. (I used a low heat).
- Pour the coconut milk, 1 tin's worth of rice and 1 tin of boiling water into a large pan.
- Add 1/2 lemon, stirr well, cover and cook for roughly 10 minutes, stirring occasionally, then turn heat off.
- Finely slice 1/2 the chilli for garnish and throw the rest into the liquidizer with the peeled ginger, the miso powder or paste, most of the coriander, the of 1/2 a lemon, soy sauce, honey and a splash of water, then whiz until smooth.
- Pour the rest of the kettle water into the medium pan.
- Add the sugar snaps, trimmed broccoli and asparagus and a pinch of salt and cook for a few mintues, until just tender.
- Remove the cooked salmon from the pan, gently pull the skins off and put back soft-side down to crisp up for 30 seconds.
- Pour dressing on to a platter, then quickly drain the greens and dplace nicely on top.
- Fluff up the rice, then flake the salmon over the top, sprinkle with cilli and the rest of the coriander leaves, then serve with crispy salmon skin and lime wedges.