Green tea salmon recipe

Ingredients

• 4 × 120 g salmon fillets, skin on, scaled and pin-boned
• 2 green tea bags
• Olive oil

• 1 × 400 g tin of light coconut milk
• 1 coconut milk tin (300 g) of basmati rice
• ½ a lemon

• ½–1 fresh red chilli
• 1 small thumb-sized piece of ginger
• 1 heaped tsp miso powder or 1 tbsp miso paste
• ½ a bunch of fresh coriander
• ½ a lemon
• 2–3 tbsp low-salt soy sauce
• 1 heaped tsp runny honey
• 200 g sugar snap peas
• 200 g tenderstem broccoli
• 1 bunch of asparagus (300 g)
• 1 lime

1. 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 in. Put into the frying pan, skin side down, with 1 teaspoon of oil, turning until golden on all sides. Pour the coconut milk, 1 tin’s worth of rice and 1 tin of boiling water (use a tea towel) into the large pan. Add ½ a lemon, stir well, cover and cook for roughly 10 minutes, stirring occasionally, then turn the heat off.
2. Finely slice ½ 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 juice of ½ a lemon, the 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 minutes, until just tender.  
3. 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 the dressing on to a platter, then quickly drain the greens and place nicely on top. Fluff up the rice, then flake the salmon over the top, sprinkle with the chilli and the rest of the coriander leaves, then serve with the crispy salmon skin and lime wedges.