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Chilli Roasted Salmon with Crispy Vegetables and Coconut Rice

This recipe for Chilli Roasted Salmon with Crispy Vegetables and Coconut Rice comes from Seafish - www.seafish.org

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Chilli Roasted Salmon

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

How to make Chilli Roasted Salmon

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.

Serves 2

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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