I love blackened fish with Asian flavours. This is my take on a tasty dish with some lovely sides of stir fried greens and rice flavoured with coconut and star anise. Super quick and simple to prepare. You will need a griddle to get the stripey charred look, or just use a standard heavy based frying pan. Note that the fish requires marinading, so this is a prep ahead meal.
Blackened Salmon with Stir Fried Greens. GF (Tamari)Print This
- 2 Salmon fillets
- 2 Tsp Coconut Oil
- 1 inch Fresh ginger, grated
- 1 Tbsp Soy Sauce or Tamari
- 2 Tsp Honey
- 1 Garlic clove crushed
- The Vegetables:
- 150g Sugar Snap peas
- 150g Broccoli Heads
- 5 cm piece of fresh root ginger,peeled and finely grated
- 1 garlic clove, finely grated
- 30ml sesame oil
- Couple of drops of fish sauce
- 200g Rice (In the photo I used white, but brown is a healthier option)
- Half a tin of coconut milk
- 2 Star Anise
- Crushed roasted cashews
- Chopped fresh coriander
Marinade the salmon in the garlic, ginger, soy sauce and honey for around an hour.
Chop up your sugar snaps length ways and head your broccoli, make up a dressing using the sesame oil, garlic, fish sauce and ginger. Pop the veg in a bowl and work the dressing through with your hands so the veg is covered.
Roast a handful of cashews in a pan over a medium heat until they gently brown. Set to one side.
Measure out your rice and place in a saucepan with the coconut milk and however much water you need to make it up to the packet instructions. Add the 2 star anise. Pop it on to cook according to the packet instructions.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, then add the coconut oil. When the oil begins to smoke quite heavily turn the heat down sightly. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back up and cook for 3 minutes. Make sure you have the extractor on as it does smoke quite a bit! Use a spatula to turn the salmon to the other side – you should have a blackened top. Turn the heat down to a medium and cook the salmon until the skin becomes crispy, about 5 to 6 minutes. Wrap in foil and set to one side to continue to cook through while you stir fry the veg.
Heat up a dash of coconut oil in a wok or large stir fry pan and pop in the marinated veg. Cook over a high heat for about 5 minutes moving around the pan continuously.
Remove the salmon from the foil and serve up on a warmed plate with the veg and rice. Sprinkle the crushed cashews over the rice and sprinkle chopped coriander on top of the salmon and veg.