Chilli Roasted Salmon with Crispy Vegetables and Coconut Rice

Ingredients

2 x 180g (6oz) portions of Regal Salmon Fillet, fresh or defrosted

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

4 Spring onions, sliced

100g (4oz) Shitaki mushrooms, quartered

1 Clove garlic, crushed

Method

1)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.

2) Cook the Basmati rice in a pan with the lemongrass, add the coconut cream when cooked through, season to taste.

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

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

Serves: 2

Provided By: Scottish Quality Salmon