Green Tea Salmon with Coconut Rice

After my workout this afternoon I was really hungry and really needed some protein and salmon is perfect for this! So I decided to make another recipe by Jamie, but really sumplified it because I didn't have all the ingredients and I found it to much work. This time salmon with green tea, coconut rice and replaced the vegetables with sugar snaps.

Duration:  25 minutes

The ingredients:
  • 1 salmon fillet
  • 1 bag organic green tea
  • 75 gr brown basmati rice
  • 200 ml coconut milk (organic)
  • 1/2 lemon
  • 200 gr sugar snaps
  • Olive oil
  • Pinch of salt & pepper
  • Optional: some fresh coriander leaves to serve

What you do:
  1. Boil some water in your kettle and put 200 ml boiling water with 200 ml coconut milk and the brown rice in a pan. Add the juice of half a lemon, put the lid on and cook for 20 minutes, don't forget to stir and keep an eye out! If the rice is done let it sit for 5 minutes.
  2. When the rice is cooking for 10-15 minutes, rub the salmon with the green tea on all sides, season with some salt and pepper and put it with one tablespoon olive oil in a hot frying pan and bake on both sides until golden brown and done.
  3. Clean the sugar snaps. Poor the rest of the boiling water in another pan and cook the sugar snaps for about 6-8 minutes or until soft.
  4. Put the rice on your plate with the sugar snaps and layer the salmon on top. Optional: season with some fresh coriander leaves and serve with lemon parts on the side.


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