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Chilli Roasted Salmon with Crispy Vegetables and Coconut Rice

Ingredients

• 2 x 160-180g 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