Crunchy, spicy peanut-crusted salmon with fluffy rice. Quick to make and high in protein and plants, but still feels like a treat. She’s a beauty.
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Serves
2
Jasmine Rice
Skinless Salmon Fillet
Green Bean
Fresh Coriander
Lime
Olive Oil
FOR THE SPICE MIX:
Peanut
Garlic Powder
Chilli Powder
Ground White Pepper
Caster Sugar
Toasted Sesame Seeds
FOR THE SAUCE:
Peanut
Cherry Tomatoes
Red Bird's Eye Chilli
Lime
Serves
2
Jasmine Rice
Skinless Salmon Fillet
Green Bean
Fresh Coriander
Lime
Olive Oil
FOR THE SPICE MIX:
Peanut
Garlic Powder
Chilli Powder
Ground White Pepper
Caster Sugar
Toasted Sesame Seeds
FOR THE SAUCE:
Peanut
Cherry Tomatoes
Red Bird's Eye Chilli
Lime
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Step 1.
Cook the rice following packet instructions.
Step 2.
For the spice mix, finely chop or crush the peanuts and add to a large mixing bowl. Add the garlic powder, chilli powder, white pepper, sugar and sesame seeds and mix to combine. Transfer ¾ of the spice mix to a large plate, setting aside the rest for garnish.
Step 3.
Take your salmon and pop it on top of the spice mix, flesh side down. Press gently to coat, pressing it up the sides too. Drizzle the salmon with a little olive oil then transfer to the air fryer basket. Cook in the air fryer at 180°C for 8-10 mins or until cooked through (this will depend on the thickness of the salmon).
Step 4.
While the salmon is cooking, make the sauce. Add the peanuts to a high speed blender and blitz until you have a nice smooth sauce, scraping down the sides a few times if necessary. Halve the cherry tomatoes and deseed the chilli (or leave the seeds in if you like it spicy) then throw both into the blender and blitz until smooth. Taste and season with salt and the juice of the limes. Set aside.
Step 5.
Bring a pot of salted water to the boil. Drop in the green beans for 2 mins until tender, then drain and set aside.
Step 6.
Finely chop most of the coriander, saving some for garnish, and stir it through the cooked rice. Add the green beans to the rice and give it a mix to roughly combine.
Step 7.
To serve, divide the rice and beans between plates. Top with the salmon, the sauce and the remaining spice mix. Scatter over the fresh coriander and serve with a wedge of lime.
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