---
title: "Green Tea Salmon with Coconut Rice"
url: /green-tea-salmon-with-coconut-rice/
canonical_url: https://flowers-recipes.com/green-tea-salmon-with-coconut-rice/
language: en
alternates:
  pl: https://flowerek.com/losos-w-zielonej-herbacie-z-kokosowym-ryzem/
  de: https://barbaras-kochbuch.de/gruentee-lachs-und-kokosreis/
  en: https://flowers-recipes.com/green-tea-salmon-with-coconut-rice/
  x-default: https://flowers-recipes.com/green-tea-salmon-with-coconut-rice/
published: "2014-02-17"
last_updated: "2014-02-17"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/fish-and-seafood/
related:
  - /coconut-shrimp-curry/
  - /pumpernickel-and-salmon-appetizer/
  - /salmon-and-zucchini-lasagna/
  - /salmon-appetizer/
categories:
  - "Savory Dishes"
  - "Fish & Seafood"
  - "Quick Meals"
tags:
  - "jamie oliver"
  - coconut
  - fish
servings: "4 servings"
time: "~ 15 minutes"
rating:
  score: 10
  best: 10
  votes: 1
comments: 1
image: https://flowers-recipes.com/images/2014/02/losos-z-zielona-herbata1-230x150.jpg
summary: "Salmon rubbed with green tea and pan-seared, served on coconut rice – an easy 15-minute dish inspired by Jamie Oliver."
---

# Green Tea Salmon with Coconut Rice

Salmon rubbed with green tea and pan-seared, served on coconut rice – an easy 15-minute dish inspired by Jamie Oliver.

**This page in other languages:** [Polski (pl)](https://flowerek.com/losos-w-zielonej-herbacie-z-kokosowym-ryzem.md) · [Deutsch (de)](https://barbaras-kochbuch.de/gruentee-lachs-und-kokosreis.md)

**Published:** February 17, 2014 · **Author:** Basia · **Servings:** 4 servings · **Time:** ~ 15 minutes · **Rating:** 10/10 (1 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Fish & Seafood](https://flowers-recipes.com/category/fish-and-seafood/)
- [Coconut Shrimp Curry](https://flowers-recipes.com/coconut-shrimp-curry/) — Coconut shrimp curry is easy, tasty, coconutty and quick. It's perfect for a fast weeknight dinner.
- [Pumpernickel and Salmon Appetizer](https://flowers-recipes.com/pumpernickel-and-salmon-appetizer/) — This pumpernickel and salmon appetizer is quick and easy to make. Perfect with a glass of wine, but your guests will lov
- [Salmon and Zucchini Lasagna](https://flowers-recipes.com/salmon-and-zucchini-lasagna/) — Light, delicate lasagna with smoked salmon and zucchini in a béchamel sauce. A pasta and salmon dish that's perfect for 
- [Salmon Appetizer](https://flowers-recipes.com/salmon-appetizer/) — A quick, tasty and simple appetizer. Perfect for a quick, light dinner or as finger food at a party.

## Ingredients


**Salmon:**

- 4 salmon fillets, skin on, pin bones removed, about 120 g each
- 2 green tea bags
- olive oil
- salt
- pepper

**Rice:**

- coconut milk, 400 g
- 300 g basmati rice
- ½ lemon

## Instructions

After a few sweet treats, it's time for something savory. I spotted this dish on Jamie Oliver's show about 15-minute meals. When I saw how beautifully he prepared this salmon, along with the miso vegetables, I decided to make it myself. I had to find out whether it could really be done: quickly, deliciously, and nicely served, too. He can do it, but what about me?

It turned out that I can't, or at least I didn't get the chance. M. had to step into the role of cook. He even did a good job!

The dish is tasty, delicate, and definitely worth making again. I'm saving the vegetables for a separate post :)

Green Tea Salmon with Coconut Rice

## Instructions - Green Tea Salmon with Coconut Rice:

Place the salmon on a plate, then tear open the tea bags and rub the contents into the fish. Season with salt and pepper. Heat the olive oil in a frying pan, place the salmon in it skin side down, and sear the fish until golden on both sides.

Rinse the rice and put it in a pot, then pour in the coconut milk and a can of water, and add the lemon half. Bring to a boil, cover, and reduce the heat. Cook for about 10 minutes, then take it off the burner.

Take the salmon out of the pan and gently cut off the skin with a thin knife, then fry the skin cut side down until crispy.

Fluff the rice with a fork and remove the lemon. Put the rice on a serving platter, lay the salmon on top of it, and the crispy skin on top of that. Serve, preferably with the miso vegetables (recipe coming soon).

Enjoy!

## Comments (1)

- **Nashelly** · 2014-02-17 18:32
  Such an interesting way to do salmon ;)

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