Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
Dressing
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1teaspoons thyme leaves
- 1teaspoons Dijon mustard
- 2teaspoons white wine vinegar
- 4-5tablespoons olive oil
- 1 pinch salt
- 1 pinch pepper
Smoke mix
- 8tablespoons jasmine tea leaves
- 8tablespoons soft brown sugar
- 8tablespoons long-grain rice
- 4 salmon fillets, each about 125 g
- 125grams cherry tomatoes, halved
- 125grams rocket
Nutrition per serving
3380kJ / 810Cal
3380 Kilojoules or 810 Calories
39% of daily energy intake*
Protein
36.5grams
Fat
47.8grams
Carbs
61.0grams
Sugars
36.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Mix together all the ingredients for the smoke mix. Line a wok with a large sheet of foil, allowing it to overhang the edges, and pour in the smoke mix. Place a trivet over the top. Cover with a tight-fitting lid and heat for 5 minutes or until the mixture is smoking.
Step 2 of 5
Meanwhile, remove any bones from the salmon with tweezers. Put the tomatoes and rocket in a bowl.
Step 3 of 5
Quickly remove the lid from the wok and place the salmon fillets, skin side down, on the trivet. Cover and cook over a high heat for 5 minutes. Remove from the heat and set aside, covered, for another 3 minutes.
Step 4 of 5
Meanwhile, make the dressing. Mix the shallot and garlic in a bowl with the thyme leaves, mustard, vinegar, oil and salt and pepper. Whisk thoroughly to combine.
Step 5 of 5
Flake the salmon into the tomato and rocket salad, add the dressing and toss well. Serve immediately.
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