Green tea roasted salmon

Name: Green tea roasted salmon
Total time: 35 min
Yield: 2
Cuisine: asian
Ingredients: 150 g brown rice; 1 x 500 g salmon tail, skin on, scaled, bone in, from sustainable sources; 1 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; ½ a punnet of cress

Ginger rice & sunshine salad

Dairy-freedf

“Containing three of our 5-a-day, this recipe uses juicy mango, packed with vitamin C, which is important for helping to keep our immune systems in tip-top condition ”

Serves 2

Cooks In35 minutes

DifficultyNot too tricky

Everyday Super Food Dinner for two Asian Salmon Fruit Healthy meals

Nutrition per serving

Calories 600 30%
Fat 21.4g 31%
Saturates 3.9g 20%
Sugars 6.3g 7%
Salt 0.7g 12%
Protein 37.8g 76%
Carbs 70g 27%
Fibre 3.9g -

Of an adult's reference intake

Everyday Super Food

By Jamie Oliver

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Ingredients

150 g brown rice
1 x 500 g salmon tail, skin on, scaled, bone in, from sustainable sources
1 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
½ a punnet of cress

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Everyday Super Food

By Jamie Oliver

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Method

Preheat the oven to 180°C/350°F/gas 4.
Cook the rice according to the packet instructions, then drain.
Meanwhile, score the salmon skin 1cm deep at 2cm intervals and place in a snug-fitting baking dish (use one 300g fillet, if you prefer).
Season it with sea salt and black pepper and the green teabag contents, then rub all over with 1 teaspoon 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).
Prepare all your salad veg, chopping everything into bite-sized chunks or slices that will be a pleasure to eat.
Slice the cheeks off the mango, then peel, slice the flesh and put it into a nice bowl with all the veg. Really squidge and 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.
Deseed, finely chop and add the chilli to make a dressing, then toss with the veg and mango.
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 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.