Crispy Salmon w/ Baby Pak Choy & Coconut Rice

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SERVES TWO
PREP TIME: 15 MINS
COOK TIME: 10 MINS

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Ingredients

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FOR THE COCONUT RICE

3/4 CUP BROWN RICE

1 TIN COCONUT MILK

FOR THE BABY PAK CHOY

1 BUNCH BABY PAK CHOY

3 SMALL GARLIC CLOVES

1/2 LIME, JUICED

2 TSP TAMARI

SPLASH OF SESAME OIL

1/2 RED CHILLI, DE-SEEDED AND FINELY CHOPPED

2 TSP SESAME SEEDS

FOR THE SALMON

2 PIECES SALMON, SKIN ON

SPLASH OLIVE OIL

SALT & PEPPER

TO SERVE

TORN CORIANDER LEAVES

1 STALK SPRING ONION, FINELY SLITHERED

FRESH LIME WEDGES

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Utensils

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GARLIC MINCER

SHARP KNIVES

LARGE FRYPAN

SMALLER FRYPAN

RICE COOKER OR MEDIUM SAUCEPAN

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Method

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1. BEGIN BY PLACING THE UNCOOKED RICE IN A RICE COOKER OR MEDIUM SAUCEPAN. TOP WITH COCONUT MILK AND SWITCH RICE COOKER TO COOK. ALTERNATIVELY IF YOU ARE COOKING IN A SAUCEPAN, ADD 1/2 CUP WATER AS WELL. BRING TO THE BOIL AND SIMMER VIA ABSORPTION

2. CHOP THE BABY PAK CHOY AND SET ASIDE. MIX ALL OF THE OTHER PAK CHOY INGREDIENTS TOGETHER IN A SMALL RAMEKIN

3. SEASON EITHER SIDE OF SALMON WITH SALT AND PEPPER. HEAT 2 DIFFERENT FRY PANS OVER MEDIUM HEAT AND ADD A SPLASH OF OLIVE OIL

4. ADD SALMON, SKIN SIDE UP IN ONE FIRST, COOKING FOR 4 MINS BEFORE FLIPPING. WHEN YOU TURN SALMON OVER AND IT IS CRISPY ADD PAK CHOY AND DRESSING TO THE OTHER. COOK FOR ANOTHER 4 MINS OR UNTIL SALMON COOKED TO YOUR LIKING AND PAK CHOY IS SOFT AND FRAGRANT. REMOVE SALMON FROM HEAT TO REST

5. DIVIDE RICE BETWEEN BOWLS. ADD PAK CHOY AND SALMON. SERVE WITH SLICED SPRING ONION, TORN CORIANDER LEAVES AND FRESH LIME WEDGES - ENJOY !

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