Leaf, leek and coconut salmon

I don’t do a lot of far eastern cookery and my store cupboard betrays this. I tend towards a standard anglicised stir fry: as long as you bung in plenty of ginger root, garlic, chilli and lime, you’ll be fine. Unusually, I had a Chinese leaf cabbage in my veg box last week so I thought I’d try to be creative with it. The result was hardly off-the-wall: pan seared salmon fillet with Chinese leaf, leek and coconut, with brown rice. I’m happy to report that it turned out to be a mighty tasty and quick evening meal.

Salmon with leaf, leek and coconut

Serves 2

2 salmon fillets
1/2 Chinese leaf cabbage, shredded
1 leek, shredded
5cm piece root ginger, cut into matchsticks
1 Thai red chilli, chopped
3 garlic cloves, sliced thinly
1 star anise
Groundnut oil for frying
1/2 tsp Chinese five spice
Tin coconut milk
Juice of 1/2 lime
Salt and pepper
Sesame oil, to taste
Mug of brown rice

Cook the brown rice for 25 minutes in boiling salted water.

Heat groundnut oil in a wok and sear the salmon fillets, skin side down for 2-3 minutes until the skin is crisp but the salmon still not fully cooked. Put the fillets on a plate skin side up and save for later.

Fry the ginger, garlic, chilli and spices for a minute or so then add the shredded leek and stir fry for 2-3 mins.

Add the cabbage and stir fry for another 2-3 minutes.

Pour in the coconut milk, stir well and rest the salmon fillets on top of the veg, skin side up. Bring the coconut milk to simmering point and cook the whole lot for about 5 minutes until the salmon is cooked and the vegetables retain their bite. Don’t stir the dish at this point, you want the salmon skin to stay dry and crisp.

Drizzle over some sesame oil and a good squeeze of lime and serve on a bed of nutty brown rice.

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About Chloe King

I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.

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