Green Tea Salmon, Coconut Rice and Miso Greens

Back in Jamie Oliver land… I don’t know what’s got into me this week. This is a mish mash of Asiana but hey, sounds good to me.



  • 4 x 120g salmon fillets, skin on, scaled and pin-boned
  • 2 green tea bags
  • olive oil


  • 1 x 400g tin of light coconut milk
  • 1 coconut milk tin (300g) of basmati rice
  • ½ lemon


  • ½–1 fresh red chilli
  • 1 small thumb-sized piece of ginger
  • 1 heaped tsp miso powder or 1 tbsp miso paste
  • ½ bunch fresh coriander
  • ½ lemon
  • 2–3 tbsp soy sauce
  • 1 heaped tsp runny honey
  • 200g snow peas
  • 200g broccoli
  • 1 bunch of asparagus (300g)
  • 1 lime


  • Prep plate
  • Frypan
  • medium saucepan (with lid)
  • large saucepan
  • blender/food processor
  • serving dish


  1. Fill and boil the kettle
  2. On the plate, put salt, pepper and the green tea.
  3. Place the salmon on top and flip a few times to make sure the salmon is evenly coated on all sides.
  4. Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least four minutes (till the skin is crispy) then turn the salmon until it is golden brown on the other sides.
  5. Wash the rice
  6. Add the rice to a saucepan with the coconut milk, 400g water (refill the coconut milk tin) and half a lemon.
  7. Bring the water to a boil then place a lid on the saucepan and turn the heat all the way down.
  8. Cook for 10 minutes then turn off the heat.
  9. Slice half a red chilli to use as a garnish then place the remaining half into a blender along with the ginger, miso powder or paste, honey, soy sauce, the juice from half a lemon, most of the coriander and a small splash of water. Blend to a smooth liquid.
  10. Fill a saucepan with the boiled water and add the vegetables (stems in the water, tops up top). Cook for around 3 minutes until vegetables are slightly tender.
  11. Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down, and cook for a minute to crisp them up.
  12. Pour the miso dressing into a bowl or serving platter then place the vegetables on top.
  13. Gently fluff the rice, remove the lemon, transfer it to a large bowl and place the salmon (you could segment the salmon if desired) and skins on top.
  14. Garnish with the remaining chilli slices, coriander leaves and lime wedges.

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