Green Tea Roasted Salmon Tail
150g brown rice
1 x 500 g salmon tail, skin on, bone in (or a small fillet)
Salt & pepper
1 green tea bag
1 clove of garlic
1 small ripe mango
1 fresh red chilli, deseeded and finely chopped
1 x 3cm piece of ginger
1 sesame seeds
Salad of your choice, to serve
- Preheat the oven to 180°C. Cook the rice according to the packet instructions, then keep warm.
- Score the salmon skin 1cm deep at 2cm intervals and place in a snug-fitting baking dish. Season with salt and pepper and the green teabag contents, then rub all over with 1 t of sesame oil, getting it well into the cuts. Peel and finely slice the garlic, then poke a slice into each cut. Bake for 25 minutes, or until cooked through (15 minutes if using a fillet).
- Slice the cheeks off the mango, then peel, slice the flesh and add it to your salad. Squeeze all the juice out of the mango centre into a separate bowl, then squeeze in the lime juice and season to taste with soy sauce. Add the chilli to make a dressing, then toss with the salad and mango.
- Peel and matchstick the ginger and put into a frying pan on a medium heat with 1 t of sesame oil and the sesame seeds. Fry for 2 minutes until starting to crisp up, tossing regularly, then stir in the rice and season well. Serve with the salmon and rice.
Recipe adapted from jamieoliver.com.
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