Green Tea Salmon & Asian Greens

This recipe is a simple little offering that can be made in less than 20 minutes,  its quick to prepare but brings with it LOADS of taste.   The miso sauce for the vegetables brings together the holy trinity of Asian cooking,  garlic, chilli and ginger which adds a spicy lift to the cool creaminess of the coconut basmati rice.

What do I need?

  • x2 Salmon Fillets
  • x2 teabags of Green tea
  • 400g of coconut milk (light)
  • 400g Basmati Rice
  • 15g Miso Paste
  • 2 Red Chillies
  • Fresh Ginger
  • Soy Sauce
  • Honey
  • x 1 Lemon
  • Fresh Coriander
  • x 1 head of Broccoli
  • x 1 packet of fresh mange tout  or Green beans

What do I do?

  • Turn oven to lowest setting and place your plates in the oven.
  • Turn on your frying pan to heat up for the salmon fillets.
  • Boil your kettle
  • Place large saucepan on the hob ready for the rice.
  • Place smaller saucepan on the hob ready for the greens.
  • Take a chopping board and sprinkle over salt and pepper, open the green tea teabags and sprinkle contents over chopping board.
  • Take your fillets and rub them in the green tea mix on the board, making sure the fillets are fully coated.
  • put a small drop of oil in the frying pan, and place your salmon fillets skin side down on the pan. LEAVE THEM BE, do not turn them over, 80% of cooking time will be on the one side.
  • Turn heat on for your large saucepan.
  • Open your 400g can of coconut milk (light) and pour contents into the saucepan
  • Take your empty coconut milk can and fill it with the Basmati rice and empty the can into the saucepan.
  • Fill the empty coconut milk can with boiling water and empty contents into the saucepan.
  • Chop half a lemon, place in the centre of the rice and clamp a lid on the saucepan. Bring to boil. Once boiling turn down the heat to a simmer.

Miso Paste for the Greens

  • Empty 15g Miso paste sachet into a blender
  • put in a thumb size peeled piece of ginger
  • add half a large chilli (seeds included)
  • squeeze in juice of half a lemon
  • 1/2 garlic clove
  • add a good fistful of  fresh coriander leaves and stalks
  • 2 tablespoons of soy sauce
  • 1 tablespoon of honey
  • 1/4 cup of boiling water and blitz to a runny sauce.
  • pour the miso sauce into a nice serving dish and set a side, ready for the greens later.
  • Check your salmon fillets, turn salmon over.
  • Pour boiling water from your kettle into the smaller saucepan read for your greens.
  • Place the whole head of the broccoli into the boiling saucepan of water stem side down, leaving the florets to steam at the top, pour the mange tout in and around the broccoli stalk and put a lid on the saucepan. The greens will cook for approx 2 mins as you plate up.
  • Take your coconut rice and squeeze the lemon you had put in earlier with the rice , to release the juices and discard.
  • Stir rice, and plate onto a nice serving platter.
  • Make sure your salmon fillets are cooked on all sides, give them a flash fry on each side.
  • Remove the salmons fillets and crumble gently over the coconut rice.
  • Chop some fresh coriander and chilli and sprinkle over the top of the serving dish.
  • Drain your greens and pour them over the miso sauce you made earlier, and scatter with fresh coriander and chopped red chilli.
  • Bring to the table and serve with quartered limes.

This dish is just so tasty and is very low fat!   enjoy!

Photography by David McClelland

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Comments

  1. Wow! I love it 🙂

  2. This does look seriously delicious! We’re trying to eat less meat here, so this one is very inspiring!

  3. Colin and I eat lots of salmon, usually with chilli and lime and fresh noodles so this would be a tasty alternative. Otherwise, if you visit, we’ll make you our salmon and then you can make us yours 😉

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