Green Tea Salmon with Coconut Rice

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!