My first attempt at this 15 minute meal took 30 minutes but considering this dish includes some of my favourite ingredients I didn’t mind and I'm confident that next time I'll be able to cook it in 15-20 minutes.
I never would have thought to empty the contents of a green tea bag over fillets of fish but it really works. The miso dressing is a marvel; 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 and clever recipe where the ingredients have been thoughtfully combined. It doesn't taste like something that has taken 15 minutes to cook.
Having said that, my ultimate favourite element of this dish has to be the fish skin. At the end of the recipe Jamie Oliver separates the skin from the fish and fries it until crispy. This is something I’ve been doing ever since I saw this episode on TV many years ago because, to me, crispy salmon skin tastes divine. To my delight Col doesn’t agree so I get to eat his fish skin too! I know it sounds weird. When I saw Jamie Oliver cook the skin (which is so often thrown away) and declare it the star of the meal I was skeptical but I was wrong and he is a food genius.
- 4 120g salmon fillets, skin-on
- 2 green tea bags
- olive oil
- salt and pepper
- 400g tin of coconut milk
- 300g basmati rice
- ½ lemon
- 1 red chili
- thumb sized piece ginger, peeled
- 1 tbs miso paste
- large handful coriander
- juice of lemon
- 2-3 tbs light soy sauce
- 1 heaped tsp honey
- 200g mangetout or sugar snap peas
- 200g broccoli
- 300g asparagus
This recipe requires a blender.
- 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 on 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 the other sides turn golden brown.
- Wash the rice until the water runs clear then add it to a saucepan with the coconut milk, 400g water (refill the coconut milk tin to measure the water) 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 leaving the saucepan lid on.
- Slice half a red chilli to use as a garnish then place the remaining half into a blender along with the ginger, miso 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 squeezing its contents over the rice and transfer to a large bowl placing the salmon and skins on top. Garnish with the chilli slices, coriander leaves and lime wedges.