Green Tea Salmon and Coconut Rice

We watched this on Jamie Oliver's 15 minute meals several weeks ago and liked the look of it. After a trip to Auckland Fish Market today where we bought salmon it seemed like a good opportunity to give it a go.
While it took more than the '15 minutes' promised it is a good one to add to our repertoire.

When we saw it on TV Jamie only used a couple of tea bags. I used a lot...possibly too many.

The coconut rice was ok but not all of the family liked it so it probably wont be one we make again.

Green Tea Salmon and Coconut Rice

4 x 120g salmon fillets, skin-on

2 green tea bags

Olive oil

Salt / pepper

400g tin of coconut milk

300g basmati rice

½ lemon

method

1. Fill and boil the kettle
2. Place the salmon onto a plate, open the green tea bags and shake the green tea over the salmon. Season with salt and pepper and make sure the salmon is evenly coated on all sides.
3. Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least four minutes then periodically turn the salmon until it is golden brown on the other sides.
4. Wash the rice thoroughly until the water runs clear then add it to a saucepan with the coconut milk, 400g water (refill the coconut milk tin) and half a lemon. Bring the water to a boil then place a lid on the saucepan and turn the heat all the way down. Cook for 10 minutes then turn off the heat.

Marinated Seafood, Avocado and Coconut Cream Salad

This recipe is one of my mothers that I have modified a bit. There are all sorts of variations to this dish from different cultures. If you use raw fish, it is essentially 'cooked' in the lime juice.
It is pretty quick to prepare and the bonus is that the majority of the preparation occurs in advance of serving it.
It is divine really cold on a hot day. It's great marinated for 30 minutes but even better overnight.
It could be served in avocado halves but I've just served it in individual bowls here.
I never stick to the exact recipe so it tastes a bit different every time but is always yummy!



Seafood, Avocado and Coconut Cream Salad 

Ingredients
2 firm avocados diced
2 cans coconut milk
1 large red red onion thinly sliced
2 red capsicum chopped
2 tomatoes (deseeded) chopped
2-4 chillies
1 tbsp honey
juice 2 limes (or more)
500g cold seafood - ideally uncooked (prawns, mussels, surimi/crab, raw white fish thinly sliced or salmon)
1/4 cup chopped coriander.

Method
Whisk together coconut milk, onions, chillies, capsicum, honey, lime juice and season with salt and pepper.
Fold in seafood, cover and marinate in fridge for at least 30 minutes
10 minutes before serving fold in avocados and coriander.