Taking on Jamie - # Four - Green Tea Salmon with Coconut Rice

Back trying to compete with Jamie on the 15 minute Meals
So we didn't do quite so well this time on the timing
The coconut rice took a lot longer to cook nearly 20 minutes, so that stuffed that up

Plus the wine was flowing so maybe not quite as co-ordinated as could be

 Mind you a great dish, nevertheless. Thank you Jamie

Salmon Steaks seasoned with S & P and Green Tea
Sitting on a bed of Coconut Citrusy Rice
Garnished with some fresh chili and coriander leaves

Served with a side of Green Vege with a Spicy Miso Sauce
It really was delightful and, there was enough left over for lunch for 1, the next day
You can buy the Miso and Green Tea from the supermarket...so no specialty shopping necessary

For 4 people
4 Salmon Steaks Skin on
Sea salt & freshly ground black pepper
2 teabags of green tea
Little olive oil

1 can coconut milk
Same amount of Basmati Rice
1 can boiling water
1/2 lemon end cut off so it can stand on its base

Miso Sauce
2 x Packets Miso into blender
1/2 chili chopped
1/2 bunch Coriander stalks and all break them up
1 tablespoon Honey
Thumb size piece of ginger, peeled and chopped
Juice 1/2 lemon
2-3 tbs soy sauce
Splash hot water

Vege You can work out the amounts required
Asparagus if in season or
I used Green Beans
Tender stem Broccoli
Snow peas
Garnish 
Finelt sliced Chili
Coriander leaves and may some lemon wedges

So, with the 15 minute cooking programme, you do need to do some prep
Have all of your ingredients ready to go on the bench
Jug of water boiling
Pans, hot on the stove

Also when making the sauce, pays to chop the chili and ginger before adding to the blender
or they will take ages to blend down


Season salmon with S & P and Green Tea
Pat down well into fish
Into med hot pan with a little oil
Skin side down
Turn heat down to medium
Cook for about 4-5 minutes
This will help to crisp up the skin

Meanwhile
Start Rice
Place Coconut milk into hot pan. 
Fill the empty can with rice
Add to pan, then
Fill can with Boiling water
Good pinch Salt
Stir
Push 1/2 lemon end off into rice
Cover and simmer 10 minutes (if you are lucky)

Now onto the Miso sauce
Put all the ingredients into a blender and whiz.
This will take at least a minute to blend properly

Make sure you have a pot of salted boiling water ready on the stove for the vege

Meanwhile back to the Fish
Turn Fish when nearly cooked
and the skin crispy
Remove  from pan, take skin off the filets and
Put skin. back into hot pan on soft side about 30 secs
for final crisping,



Put all of the vege into the boiling water stalks down first
Squash down with a lid and cook for about 3 -4 minutes

Drain Vege
Pour Miso dressing on platter
Add Vege on top

When Rice is cooked take the cooked lemon out with tongs
and squeeze over the top over the rice
Mix
Taste and check seasoning. It will probably need more salt

Onto a serving dish
Put Flaked Salmon on top
Garnish with chili and coriander leaves and broken up crispy skin
And there's a customer waiting already

Yum but as you can see it took a lot longer. The rice just wasn't ready in time. I could blame the wine as well but if the rice had been ready. I reckon it would have taken 20 minutes

Here's a little movie 28 minutes condensed to 1 minute.
It's very funny We've popped it on youtube  Had trouble loading it on here, so here is the link

http://youtu.be/cyghxxDIf2I

Copy it and paste in into search bar and have a laugh