A new foodie post and this one is a super healthy dinner option. This Green Tea Salmon with Coconut Rice and Wok Fried Greens is a great dinner for those wanting something easy, delicious and healthy with Chinese/Thai inspirations. This was really popular with Dann, especially before training in the evenings, and a great way to get in that all important fish into your diet.
4 x 120g salmon fillets with skin-on
2 green tra bags
1 x 400g coconut milk
1 coconut milk tin of basmati rice
Pack of tenderstem broccoli
Pack of mangetout
1 red pepper
1 clove of garlic
1 tsp soy sauce
1 red chilli
Place the salmon on a place and cut open the green tea bags and scatter over the fish with a little salt and pepper, and rub in. Pu in the frying pan, skin side down with oil and turn regularly til golden on all sides.
Pour the coconut milk, one tins worth of rice and one tin of boiling water into a large pan. Add 1/2 lemon, stir well and cover to cook for about 10 minutes, stirring occasionally to stop it sticking., then turn the heat off.
Prep what the greens, trim and boil for about five minutes. Put the lot in ice cold water to stop the cooking process. Add to a wok with soy sauce, oil, chopped garlic and chilli and fry for five minutes until you can see the stalks cooking.
Remove the salmon and gently remove the skin and place back in the pan soft side down for 30 seconds to crisp. Fluff the rice and add the salmon and greens. Sprinkle with chillis if you like, nad the crispy salmon skins and lime wedges.