Ingredients

2 x 180g (6oz) Tartan Quality Mark salmon fillets, skin on
1 tbsp chilli powder
salt and pepper
1 tbsp oil
100g (4oz) Basmati rice, cooked
1 stick lemongrass, very finely chopped
100ml (4fl oz) coconut cream
25g (1oz) butter
2 tbsp sesame oil
1 yellow pepper, cut into fine strips
1 red pepper, cut into fine strips
50g (2oz) beansprouts, cleaned
4 spring onions, sliced
100g (4oz) shitaki mushrooms, quartered
1 clove garlic, crushed

Serves 2

Preparation Time: 10 minutes
Cooking Time: 10 minutes

NUTRITIONAL INFORMATION

984 kilocalories
Carbohydrates: 48g
Fat: 106g
Omega-3: 3

Whilst every effort is made to provide accurate information, nutritional values are supplied for general information only.

Recipe and image kindly provided by Scottish Quality Salmon.

Method

Dust the salmon liberally with chilli powder and salt. Heat the oil in a large pan, place the salmon skin side down and cook for 1 minute. Turn the fish over and cook for a further 3-4 minutes. Remove and set aside.

Heat the Basmati rice in a pan with the lemongrass, add the coconut cream, season to taste.

Heat the butter and sesame oil in a wok or large pan, add the vegetables and stir fry for 2-3 minutes until crisp.

Serve the salmon on a bed of coconut rice topped with the crispy vegetables.

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