Dean and I eat salmon a lot as it’s one of our favourite types of fish. When we visited Thailand we tried lots of dishes containing fish and vegetables with some really great flavours. This dish is so colourful and so fresh and works superbly with the black Thai rice. It’s got a little kick from the chillies and the honey gives it a great stickiness.
Blackened Salmon with Stir Fry Vegetables and Black Thai Rice
Ingredients
- 2 salmon fillets
- 1 large carrot
- 6 baby leeks
- 2 medium pak choi
Sauce
- 1 large red chili (finely chopped and de-seeded)
- 1/2 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 inch fresh ginger (peeled and finely chopped)
- juice of half a lime
Instructions
- 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!
Tip
Why not try substituting the salmon for tuna steak?
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