Crispy Sweet & Sour Salmon
Crispy Sweet & Sour Salmon
Stir-Fried Puffed Rice, Mint, Spring Onions & Lettuce Cups
Ingrediënten
- 2 x 130g salmon fillets skin on, scaled, pin-boned
- 4 spring onions
- 2 cloves of garlic
- ½ a bunch of mint 15g
- 1 gem lettuce
- 2 tablespoons chilli jam
- ½ a lemon
- 50 g puffed brown rice
Instructies
- Place the salmon skin side down in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil.
- Let the skin get super-crispy for 4 minutes, then turn the salmon, giving it 1 minute on each of the other sides.
- Use tongs to pull off the crispy skin and place it in the pan alongside, turning the salmon to crisp up the newly exposed side.
- Meanwhile, trim and slice the spring onions.
- Peel and finely slice the garlic.
- Pick the mint leaves.
- Click the lettuce apart into cups.
