MATCHA POACHED SALMON, BROCCOLI AND CHICKPEA SALAD

Serves: two

What You’ll Need:

For the salmon

• 200ml water, plus 1 tbsp for the paste
• Pinch of chilli flakes
• ? tsp black peppercorns
• ? lemon, thinly sliced
• 1 tsp matcha powder
• 50ml mirin
• 2 skin-on salmon fillets, each about 125g

For the salad

• 8 stems tenderstem broccoli
• 2 slices of lemon
• 4 handfuls of spinach leaves
• 1 x 400g can chickpeas, drained and rinsed
• 4 spring onions, chopped

For the dressing

• 4 tbsp nam pla (Thai fish sauce)
• ? tsp matcha powder
• Juice of 2 limes
• 2 tbsp sweet chilli sauce
• 1 Thai bird’s eye red chilli, finely diced

What To Do:

• Poach the salmon. Pour the measured water into a large, deep, lidded frying pan, then add the chilli flakes and black peppercorns to the water. Bring the water to the boil over a high heat, then reduce the heat to low. Add the lemon slices.
• Meanwhile, add the matcha to 1 tbsp of hot (not boiling) water in a small bowl or jug and whisk to make a paste.
• Add the matcha pasta to the simmering water and stir until mixed. Add the mirin, then place the salmon in the frying pan, skin-side down. Cover and leave to cook for eight minutes, then remove from the poaching liquid and discard the liquid.
• Meanwhile, bring some water to the boil in a steamer and steam the broccoli and lemon slices in the top of the steamer for seven minutes, then remove from the heat.
• To make the dressing, in a large bowl whisk half the nam pla with the matcha powder until combined. Then add the rest of the dressing ingredients and mix well.
• To make the salad, divide the spinach, chickpeas and spring onions between two serving plates, then top with the steamed broccoli, discarding the lemon slices.
• Top the salad with the dressing, keeping a little aside to drizzle over the salmon. Flake the salmon, discarding the skin and checking there are no bones, then place on top of the salad and drizzle over the remaining dressing. Serve with lemon wedges.