Thai-style Salmon
Over a year ago
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Ingredients
- 4 salmon fillets, skin removed
- 2 limes
- ½ cucumber, deseeded & sliced
- 195g pack radishes with leaves, washed & bulbs, sliced
- 100g mangetout, halved vertically
- 4 spring onions, sliced
- ½ large red chilli, finely sliced
- 3tbsp peanut or groundnut oil
- 4tbsp sweet chilli sauce
- 2tbsp fish sauce
- 1tbsp soft brown sugar
- 2x250g packs basmati rice
- 2tsp sesame oil
Accompaniment
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Method
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1. Put salmon into a bowl, add 2tbsp oil, sweet chilli sauce, zest and juice of 1 lime, 1tbsp fish sauce & sugar. Set aside while you prepare the veg.
2. Heat a non stick pan or griddle & cook salmon for about 3mins, rounded side down, until caramelised, but not burned. Turn & cook for 2 mins. Turn off heat & leave salmon to finish cooking while you make rice.
3. Heat the remaining oil in a wok or frying pan & add the rice. Stir. Fry until heated through, then add the veg & chilli & stir to combine. Remove from the heat & flavour with the sesame oil, remaining fish sauce & juice of 1 lime (to taste). Serve with the salmon & extra lime wedges, if you like
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