Salmon is my Friend


150 g brown rice
500 g salmon fillet skin on – remove bones
1 Madura green tea bag
Sesame oil
1 clove of garlic
320 g mixed salad veg, such as carrots, cucumber, tomato, chicory
1 small ripe mango
1 lime
Low-salt soy sauce
1 fresh red chilli
1 x 3cm piece of ginger
1 teaspoon sesame seeds


Preheat the oven to 180°C. Cook the rice according to the packet instructions, then drain. Meanwhile, score the salmon skin and place in a compact baking dish – combine sea salt, black pepper, green teabag contents with 1 teaspoon of sesame oil – rub over fillets ensuring you, get into the scored skin. Peel and finely slice the garlic, pressing onto fish – bake for 15 minutes, or until cooked through.
Prepare all your salad veg, chopping everything into bite-sized chunks or slices – slice the cheeks off the mango; peel and slice the flesh – combine with veg / salad mix. Really squeeze all the juice out of the mango seed into a separate bowl; combine with lime juice and season to taste with soy sauce. Deseed and finely chop chilli adding to the dressing prior to mixing though the veg and mango salad. Peel and matchstick the ginger and put into a frying pan on a medium heat with 1 teaspoon of sesame oil and the sesame seeds. Fry for 1-2 minutes until starting to crisp up, tossing regularly, then stir in the rice and season to perfection. Snip the cress over the salad, and serve with the salmon and rice.

Thank Mr Oliver – a delicious recipe indeed!

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