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–+ servings

Crispy Sweet & Sour Salmon

Stir-Fried Puffed Rice, Mint, Spring Onions & Lettuce Cups
Couverts2
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Ingredients

  • 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

Instructions

  • 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.
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Course; Fish