Crispy skin salmon with green tea rice

Fish
20 Min
very easy
4 People
Rating starstarstarstarstar
Fragrant green tea rice with sautéed vegetables and crispy skin salmon. Finished with a lime and ginger dressing.
1. Place rice in a saucepan. Cut open tea bags and sprinkle in leaves. Cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Peel and grate ginger. Whisk together with 1/2 lime zest and juice (wedge remaining), 2 tsp sugar, 1 1/2 tbsp soy sauce, 2 tbsp water and 1 tbsp oil. Set aside.

3. Heat a frypan over medium-high heat with 1 tbsp oil. Cut broccoli into florets. Slice capsicum. Trim and halve snow peas. Add to pan as you go. Cook for 5 minutes until tender. Add bean shoots and toss. Season to taste with soy sauce and pepper. Remove from pan.

4. Coat salmon with 1/2 tbsp soy sauce and 1 tbsp oil. Cook skin side down in pan for 4 minutes until crispy. Turn over and cook for 3-4 minutes until cooked through.

5. Divide rice, salmon and veggies among plates. Spoon over dressing to taste and serve with lime wedges.

NOTES
Add garlic to the vegetables if you have some handy!
No fish option - salmon fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Basmati rice, 300g
Green tea, 2 bags
Ginger, 40g
Lime, 1
Broccoli, 1
Red capsicum, 1
Snow peas, 1/2 bag (125g) *
Bean shoots, 1 bag (200g)
Salmon fillets, 2 packets

FROM YOUR PANTRY
Oil (for cooking), pepper, soy sauce (or tamari), sugar (of choice)