Chilli Crisp Salmon with Avocado Rice

• 8salmon fillets, about 150g each, skin on
• 4 tbspchilli crisp
• 2 tbspsoy sauce
• 2limes, 1 finely zested and both juiced
• 500gjasmine rice, rinsed
• 300gcooked, podded edamame
• 4ripe avocados, diced
• 8spring onions, finely sliced
• 30gcoriander, roughly chopped
• 4 tbsptoasted sesame seeds
• 1cucumber, finely sliced
• fine salt
• black pepper
• 320gpickled radishes (optional)

Method

1. 1Rinse the jasmine rice under cold water until the water runs mostly clear. Bring a large pan of well-salted water to the boil, then add the rice and cook for 10 minutes until the grains are tender with a little bite left.
2. 2Add the edamame for the final 3 minutes until hot throughout. Drain well, return everything to the pan, cover and leave off the heat for 5 minutes until the grains are dry and separate.
3. 3Meanwhile, mix the chilli crisp, soy sauce, lime zest and half the lime juice in a bowl. Spoon two-thirds over the flesh side of the salmon, keeping the skin dry, and reserve the rest for the pan.
4. 4Pat the salmon skin dry with kitchen paper, then season the skin and flesh with salt and black pepper. Fold the spring onions, coriander and sesame seeds through the rice and edamame, then season with a pinch of salt and the remaining lime juice.
5. 5Gently fold through the avocado, keeping visible soft chunks rather than crushing it into the rice. Cover the rice to keep it warm while you cook the salmon.
6. 6Heat a large frying pan over medium-high heat for 4 minutes until hot. Cook 4 salmon fillets skin-side down for 5 minutes until the skin is deeply golden and crisp, pressing gently for the first 30 seconds; turn and cook for 2 minutes until the flesh is just opaque at the centre.
7. 7Transfer the salmon to a warm plate and repeat with the remaining fillets for 7 minutes until their skin is crisp and the flesh is just opaque at the centre. Keep the cooked fillets skin-side up so the crust stays crisp.
8. 8Take the pan off the heat, add the reserved chilli-crisp mixture and swirl for 20 seconds until glossy. Spoon the avocado rice into bowls, arrange cucumber slices so they overlap the rice, then set the salmon on top with the crisp skin exposed. Spoon the warm sauce around the salmon and serve the pickled radishes alongside, if using.

Per serving

kcal

806

protein

43.1g

fibre

9.8g

carbs

65.4g

fat

41.8g