Here’s a post from 2014 that I’m revisiting – a mashup of two of Jamie Oliver’s recipes from Jamie’s 15 Minute Meals. From previous experience I know cooking these recipes in a quarter of an hour is a bit of a stretch, but hey, time isn’t everything and they are worth the extra few minutes.
The idea for this simple dish comes from a couple of 15 minute meals recipes: Green Tea Salmon with Coconut Rice and Jamie’s Killer Kedgeree.
You can buy hot-smoked salmon readily from supermarkets in Australia. It’s also really easy to hot smoke a salmon fillet at home – I have devised a simple method based on a Jamie recipe – link to my post here.
Ingredients
1 cup basmati rice
1 cup light coconut milk
1 cup boiling water
1/2 lemon
Handful of coconut flakes
A large handful of sugar snap peas
A large handful of green beans
3 spring onions
A scattering of shelled pistachios
1 cooked salmon fillet
Method
To make rice, combine the rice, coconut milk, boiling water and lemon in a saucepan. Bring to the boil, turn down heat, cover, and simmer for 10 minutes or so, stirring occasionally, until rice is almost cooked. Turn off heat and leave rice to finish cooking while you prepare the rest of the dish.
Cook the sugar snap peas and beans, separately, in the microwave, until just cooked but still crunchy.
Assemble the dish by placing the cooked rice minus the lemon half in a bowl. Flake the salmon fillet and scatter over the rice. Top with the coconut flakes.
Arrange the sugar snap peas and beans on a serving platter to accompany the fish and rice, scattering with sliced spring onions and pistachios.
You can serve this salmon and rice dish with any vegetables and garnishes you like, or whatever takes your fancy.
The Quirk and the Cool 