Thai-style Salmon
Over a year ago
883 views
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
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
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
Similar Recipes
View all similar
Comments (0)