Green tea salmon with miso greens

This Japanese-inspired green tea salmon with miso greens, is the perfect recipe for a quick and tasty weeknight meal.

Serves: 4
Time to make: 20 mins

Ingredients

4 x 100g salmon fillets, skin off
2 green tea bags
black pepper
1 tablespoon finely grated fresh ginger
1 tablespoon white miso paste
½ cup finely chopped fresh coriandercilantroX, plus extra leaves to serve
1 lime, juice, plus extra wedges to serve
1 tablespoon reduced-salt soy sauce
1 tablespoon honey
¾ cup brown basmati rice
½ cup light coconut milk
2 tablespoons olive oil
2½ cups broccoli florets or 1 bunch broccolini
2 cups sliced sugar snap peas
4 cups sliced bok choi or pak choi

Instructions

1 On a board, place salmon. Open tea bags and evenly shake contents over salmon. Season with pepper.

2 In a jar, shake ginger, miso, coriander, lime juice, soy sauce and honey until well combined. Add a teaspoon or two of water if it needs to be thinned.

3 Rinse rice well and place in a large saucepan with coconut milk and 1 cup water. Cover and bring to the boil, stirring occasionally. Reduce heat to low and cook for 10 minutes. Remove from heat and set aside with lid on.

4 In a non-stick frying pan, heat oil over medium. Add salmon and cook for 3 minutes. Turn salmon and cook for a further 2 minutes.

5 While salmon is cooking, heat a wok over high and add vegetables. Add a small splash of water and 1 tablespoon of the miso dressing. Cook for about 3 minutes, or until just tender. Drain.

6 Fluff rice with a fork and place on a serving dish. Top with cooked salmon, coriander and lime wedges.

7 Place vegetables in another serving bowl and pour remaining miso dressing over. Garnish with chilli flakes if desired. Serve immediately.