 |
Ingredients 2 x 180g (6oz) Tartan Quality Mark salmon fillets, skin on
1 tbsp chilli powder
salt and pepper
1 tbsp oil
100g (4oz) Basmati rice, cooked
1 stick lemongrass, very finely chopped
100ml (4fl oz) coconut cream
25g (1oz) butter
2 tbsp sesame oil
1 yellow pepper, cut into fine strips
1 red pepper, cut into fine strips
50g (2oz) beansprouts, cleaned
4 spring onions, sliced
100g (4oz) shitaki mushrooms, quartered
1 clove garlic, crushed
Serves 2 Preparation Time: 10 minutes
Cooking Time: 10 minutes
NUTRITIONAL INFORMATION
984 kilocalories
Carbohydrates: 48g
Fat: 106g
Omega-3: 3
Whilst every effort is made to provide accurate information, nutritional values are supplied for general information only.
Recipe and image kindly provided by Scottish Quality Salmon.
|
|
|
Method
Dust the salmon liberally with chilli powder and salt. Heat the oil in a large pan, place the salmon skin side down and cook for 1 minute. Turn the fish over and cook for a further 3-4 minutes. Remove and set aside.
Heat the Basmati rice in a pan with the lemongrass, add the coconut cream, season to taste.
Heat the butter and sesame oil in a wok or large pan, add the vegetables and stir fry for 2-3 minutes until crisp.
Serve the salmon on a bed of coconut rice topped with the crispy vegetables. |
|
Chilli Roasted Salmon with Crispy Vegetables and Coconut Rice
