Green Tea Roasted Salmon Tail

 

Ingredients:

150g brown rice

1 x 500 g salmon tail, skin on, bone in (or a small fillet)

Salt & pepper

1 green tea bag

Sesame oil

1 clove of garlic

1 small ripe mango

1 lime

Soy sauce

1 fresh red chilli, deseeded and finely chopped

1 x 3cm piece of ginger

1 sesame seeds

Salad of your choice, to serve

 

Method:

1. Preheat the oven to 180°C. Cook the rice according to the packet instructions, then keep warm.
2. 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).
3. 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.
4. 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.

 

Serves 4.

Recipe adapted from jamieoliver.com.

 

To order salmon for this dish, click here!