Chilli Roasted Salmon with Crispy Vegetables
and Coconut Rice
recipe for Chilli Roasted Salmon with Crispy Vegetables
and Coconut Rice comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Chilli Roasted Salmon
x 180g (6oz) Tartan Quality Mark salmon fillets, skin
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
to make Chilli Roasted Salmon
the salmon liberally with chilli powder and salt.
the oil in a large pan, place the salmon skin side down
and cook for 1 minute.
the fish over and cook for a further 3 - 4 minutes.
Remove and set aside.
the Basmati rice in a pan with the lemongrass, add the
coconut cream, season to taste.
the butter and sesame oil in a wok or large pan, add
the vegetables and stir fry for 2 - 3 minutes until
the salmon on a bed of coconut rice topped with the
with the permission of Seafish - www.seafish.org