Simple Salmon Supper

Still not over the festive feeding? This dish is again a million miles away from the roast dinners we have had forced upon us as of late. This dish is Thai influenced, full of textures and flavours.

Crispy Salmon, Coconut Rice and Asian Greens

Ingredients (Serves 2)

2 Salmon fillets

1 Cup of Jasmine rice

1 Tin of coconut milk

1 Chili

2 Limes

1 Bunch of coriander

6 Broccolini stems

1 Pak choi

1/2 Cup Samphire

2 Table spoons of oil

2 Table spoons of soy sauce

1 Teaspoon of salt

1 Teaspoon of pepper

Method

Firstly: For best results, cover salmon with sliced fresh chili, coriander and lime juice along with slices of lime and store for a few hours until time to cook. Alternatively if time is not on your side cook the salmon with this ingredients on it.

Rice: Measure out 1 cup of jasmine rice, 1 cup of, 1 cup of coconut milk and 1 teaspoon of salt and add to a pan. Bring this to the boil and simmer for around 14 minutes, stirring frequently until all liquid is absorbed. In some cases more water may be needed to cook the rice fully.

Meanwhile: Add 1 table spoon of oil to a frying pan, allow to heat up until the pan is very hot and place the salmon fillets skin side down, this will make the skin crispy, then place in an oven heated to 180 degrees celsius for roughly 8 minutes.

Then: Add 1 table spoon of oil to a wok or frying pan. Add pak choi, broccolini and samphire, gently fry for 2 minutes adding soy sauce when stirring. This should be done just before serving.

To serve: Make a bed of coconut rice, place greens to one side and salmon on top. Tear a small bunch of coriander for garnish along with a cheek of lime.

Enjoy!

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