Jamie Oliver's 15 Minute Meals Green Tea Salmon with Coconut Rice & Miso Greens

So I've been watching Jamie Oliver's 15 minute meals on TV recently and have been quite impressed at what he has been able to achieve in such little time. So I've decided to give it a go. That's right. This week for every day of the week, I'm going to cook a Jamie Oliver recipe. I'm going to put it to the test and see if it really does take me 15 minutes to cook and whether it tastes nice.

Today is day 1 of my Jamie Oliver challenge.

I started off by making sure I was prepared- that all my ingredients and equipment were out on the kitchen bench and that I had read through the recipe. Then the kitchen timer was set- 15 minutes, Ready? Set. Go!

Found myself multi-tasking, whizzing and moving around the kitchen very quickly, which was something I wasn't quite used to since I generally like to take my time when I'm coking. I actually felt slightly stressed- it kinda felt like being in a Masterchef kitchen with the clock ticking down behind you. Don't know how Jamie did it with such breeze!

My first attempt at this 15 minute meal recipe actually took me about 25 minutes in total but I'm confident that next time I'll be able to cook it in 20 minutes.

This is such a quick and clever recipe, where the ingredients have been thoughtfully combined and it doesn't taste like something that takes 15-20 minutes to cook. I can see why Jamie's cookbooks have been so popular- they're great for all those time poor people out there that still want to eat healthy home cooked meals that are quick and easy to prepare.

Jamie's 15 Minute Meals, page 138

Ingredients

Salmon
4 x 120g salmon fillets, skin-on, scaled and pin-boned
2 green tea bags
olive oil

Rice
1x 400g tin of light coconut milk
300g basmati rice
½ a lemon

Greens
½ fresh red chilli
1 small thumb sized piece of ginger
1 heaped tsp miso powder or 1 tbsp miso paste
½ a bunch of fresh coriander
½ a lemon
2-3 tbsp low salt soy sauce
1 heaped tsp runny honey
200g sugar snap peas
200g tenderstem broccoli (broccolini)
1 bunch of asparagus (300g)
1 lime

Method

* Ingredients out *Kettle boiled *Large frying pan, medium-high heat * Large lidded pan, medium heat * Medium lidded pan, medium heat *Liquidizer/mini food processor

Place the salmon on a plate, rip open the green tea bags and scatter the contents over the fish, season with salt and pepper and rub in. Put into the frying pan, skin side down, with 1 teaspoon of oil, turning until golden on all sides. Pour the coconut milk, 1 tin's worth of rice and 1 tin of boiling water (use a tea towel) into the large pan. Add ½ a lemon, stir well, cover and cook for roughly 10 minutes, stirring occasionally, then turn the heat off.

Finely slice ½ the chilli for garnish and throw the rest into the liquidizer with the peeled ginger, the miso powder or paste, most of the coriander, the juice of ½ a lemon, the soy sauce, honey and a small splash of water (about 1 tablespoon), then whiz until smooth. Pour the rest of the kettle water into the medium pan. Add the sugar snaps, trimmed broccoli and asparagus and a pinch of salt and cook for a few minutes, until just tender.

Remove the cooked salmon from the pan, gently pull the skins off and put back soft-side down to crisp up for 30 seconds. Pour the dressing into a bowl or on to a serving platter, then quickly drain the greens and place nicely on top. Fluff up the rice, then flake the salmon over the top, sprinkle with the chilli and the rest of the coriander leaves, then serve with the crispy salmon skin and lime wedges.

Notes & Tips

If sugar snap peas are unavailable, you can substitute with snow peas or green beans