Blackened Salmon with Stir Fry Vegetables and Black Thai Rice
(finely chopped and de-seeded)
(peeled and finely chopped)
juice of half a lime
Cook the black Thai rice for 30 minutes or to packet instructions.
Mix all the the ingredients for the sauce together in a bowl. Coat the salmon with half the sauce.
Chop the leeks, carrot and pak choi and stir fry with a little sesame oli for about 4-7 minutes. You want it to have a little crunch.
Heat some oil in a frying pan on medium heat. Pan fry the salmon skin side down for 6-7 minutes basting the top with the sauce. Now add the rest of the sauce, turn the heat down and turn the salmon.
Cook the fish for a further 5-6 minutes. Check the salmon is cooked, if not then cook for a few more minutes.
Drain the rice and serve in the bowl adding the vegetables and salmon on top. Spoon over the remaining sticky sauce.
Serve and enjoy!
Pin with me!