Crispy Skin Salmon with Ginger Greens & Rice

• 6skin-on salmon fillets, about 900g total
• 1 tbspolive oil
• 375gbasmati rice, rinsed
• 2litres water, for boiling the rice
• 3spring onions, finely sliced
• 25gginger, grated
• 2garlic cloves, grated
• 2pak choi, thickly sliced
• 250gTenderstem broccoli, trimmed
• 75mlwater, for the greens
• 1½ tbspsoy sauce
• 2 tspsesame oil
• 1lime, half juiced and half cut into wedges
• 1 tbsptoasted sesame seeds
• fine salt and black pepper, to taste
• 100gfrozen edamame beans (optional)
• 240gpickled cucumber (optional)

Method

1. 1Bring the 2 litres of water to the boil in a large saucepan, about 10 minutes until bubbling vigorously. Add a good pinch of salt.
2. 2Add the rice and cook for 10 to 12 minutes until the grains are tender with a little bite. If using the edamame, add it for the final 3 minutes until hot and bright green; drain everything well, return to the pan and cover.
3. 3While the rice cooks, pat the salmon skin dry and season the flesh side with salt and black pepper. Heat the olive oil in a 30cm non-stick frying pan over a medium-high heat until it shimmers.
4. 4Cook the salmon in two batches of three, skin-side down, for 5 to 6 minutes per batch until the skin is deeply golden and releases easily. Turn and cook for 1 to 2 minutes until the flesh is opaque and flakes when nudged, then rest skin-side up on a plate.
5. 5Lower the heat to medium. Add the ginger and garlic to the same pan and cook for 30 seconds until fragrant but not coloured.
6. 6Add the broccoli and 75ml water. Cook for 3 minutes until the broccoli is bright green and the stalks are starting to turn tender, then add the pak choi and cook for 2 minutes until its leaves have wilted but the stems still have bite.
7. 7Stir in the soy sauce, sesame oil and lime juice. Cook for 1 minute until the pan juices are glossy and lightly reduced, leaving enough to spoon around the fish.
8. 8Fluff the spring onions through the rice and divide between six bowls. Add the pak choi and broccoli, set the salmon on top with the skin clear of the sauce, then spoon a little of the ginger pan sauce around each fillet. Scatter with sesame seeds, serve with lime wedges and add the pickled cucumber alongside if using.

Per serving

kcal

613

protein

38.8g

fibre

3.2g

carbs

54g

fat

26.1g