- 4 120gsalmon fillets, skin-on
- 2green tea bags
- Olive oil
- Salt and pepper
- 400gtin of coconut milk
- 300gbasmati rice
- 1fresh red chilli
- thumb sized pieceginger, peeled
- 1 heaped tspmiso powder or 1 tbsp miso paste
- large handfulcoriander
- juice oflemon
- 2-3 tbslight soy sauce
- 1 heaped tsphoney
- 200gmange tout or sugar snap peas
My first attempt at this 15 minute meal took 30 minutes. Considering this dish includes some of my favourite ingredients I was happy with this and I'm confident that next time I'll be able to cook it in 20 minutes. I can't cook it any quicker than this as I find that washing rice is time consuming and I like to trim the vegetables into smaller pieces but if you're not fussy like me then 15 minutes is definitely achievable.
I never would have thought to empty the contents of a green tea bag over fillets of fish but the flavour happily complements the salmon. The miso dressing is my favourite part of this meal; not only does it turn the vegetables into one of the most desirable elements of the dish, it also provides a great sauce for the rice. This is such a quick, clever recipe, where the ingredients have been thoughtfully combined; it doesn't taste like something that takes 15-20 minutes to cook.
The miso dressing in the book and on TV has a lovely, deep green hue reminiscent of pesto. Mine didn't look like this as my miso powder was bright red. Adding more coriander helps but despite the dressing ending up more brown than green there was no compromise to the taste.
I made a few tweaks to the recipe, halving all the ingredients as I was cooking for two and opting to steam the vegetables rather than boiling them. Next time I would use slightly less chilli as it's spicy in its raw form but this is easily adjusted to suit people's taste.
- Fill and boil the kettle
- Place the salmon onto a plate, open the green tea bags and shake the green tea over the salmon. Season with salt and pepper and make sure the salmon is evenly coated on all sides.
- Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least four minutes then periodically turn the salmon until it is golden brown on the other sides.
- Wash the rice thoroughly until the water runs clear then add it to a saucepan with the coconut milk, 400g water (refill the coconut milk tin) and half a lemon. Bring the water to a boil then place a lid on the saucepan and turn the heat all the way down. Cook for 10 minutes then turn off the heat.
- Slice half a red chilli to use as a garnish then place the remaining half into a blender along with the ginger, miso powder or paste, honey, soy sauce, the juice from half a lemon, most of the coriander and a small splash of water. Blend until all the ingredients have combined into a smooth liquid.
- Fill a saucepan with the boiled water and add the vegetables. Cook for around 3 minutes until vegetables are slightly tender.
- Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down, and cook for a minute to crisp them up.
- Pour the miso dressing into a bowl or serving platter then place the vegetables on top.
- Gently fluff the rice, remove the lemon, transfer it to a large bowl and place the salmon and skins on top. Garnish with the chilli slices, coriander leaves and lime wedges.