Malaysian Salmon with Sticky Rice and Asian Greens Recipe

This salmon recipe is full of flavour thanks to its use of fresh herbs and spices. A healthy hit of salmon and plenty of greens means it’s packed full of essential nutrients and vitamins too.

It’s super quick to make and would serve equally well as a midweek dinner as it would a fancy looking dinner party dish.

HOW TO MAKE MALAYSIAN SALMON WITH STICKY RICE AND ASIAN GREENS

Ingredients

For the rice:

• 250g Thai sticky rice, washed

For the salmon:

• ½tbsp sunflower oil
• 4 salmon fillets
• 3 garlic cloves, crushed
• 1 red chilli, seeds removed and finely chopped
• 3tbsp ketjap manis

For the greens:

• ½tbsp sunflower oil
• 200g mangetout
• 200g baby or spring greens, shredded
• 2 garlic cloves, crushed
• 2 spring onions, finely sliced

Method

1. For the rice: Bring it to the boil along with 450ml water, cook for 15 minutes then reduce to a simmer. Gently cook for another 5 minutes. Remove from the heat and mix to fluff up the grains.
2. For the salmon: Heat the oil in a heavy-based frying pan over a medium-high heat and fry the salmon skin side down for 2-3 minutes or until crisp. Mix the garlic with the chilli then add to the pan, turn over the salmon and add 1tbsp water, cook for 2 minutes then remove the salmon. Add the ketjap manis, turn up the heat and bubble for 1 minute. Pour over the salmon fillets.
   
3. For the greens: Heat the oil in a heavy-based frying pan over a medium heat, add the mange tout, then after 1 minute add the spring greens, garlic and spring onions. Cook for another 2-3 minutes.