Flex UK - June 2017

INGREDIENTS

FOR THE BLACK RICE:
185 g black rice
1 tsp grape-seed oil
1 tsp chopped fresh thyme
1 bay leaf
720 ml chicken stock

FORTHEGREENCURRYSAU
1 tbsp grape-seed oil
40 g chopped onion
1 garlic clove, minced
120 ml mirin wine
175 ml coconut milk
3 tbsp rice-wine vinegar
3 tbsp green curry paste
¼ bunch coriander leaves
Salt and pepper, to taste

FOR THE MAIN DISH:
6 tbsp grape-seed oil
4 wild salmon fillets
(200 g each)
20 petite clams
1 tsp minced ginger
1 tsp minced garlic
1 tsp minced spring onion
60 ml mirin wine
Juice of 1 lime
1 tbsp butter
60 ml chicken stock
Fresh coriander, for garnish

DIRECTIONS

BLACK RICE:
Heat a wide, shallow pot over
high heat. Add rice, oil, thyme, and
bay leaf and toast for 3 minutes,
stirring occasionally. Add chicken
stock and cook for 20 to 30
minutes on medium-low heat.
Turn of the heat and let rice rest
for 10 minutes before removing
from pot.

SEARED

WILD

SALMON

GREEN CURRY SAUCE:

Addmirinwine,coconutmilk,

rice-wine vinegar, and green

curry paste. Whisk together

and simmer for 2 to 3 minutes.

Remove from heat and add

coriander and salt and pepper.

Let mixture cool, pour into a

blender, and blend until smooth.

MAIN DISH:

Heat 4 tbsp oil in a sauté pan over

medium-high heat. Add salmon

and sear skin-side down for 2 to

3 minutes. Turn salmon over and

cook for 3 to 4 minutes until done.

In a separate sauté pan, heat

remaining 2 tbsp oil over medium

heat. Add clams, ginger, garlic,

and spring onion. Gradually pour

in mirin wine, stirring frequently.

open.(Discardanyclamsthatdo

not open.) Add lime juice and

butter and cook until butter melts.

Reheat black rice with a small

amount of chicken stock. Add a

mound of black rice in the centre

of a plate. Spoon on green curry

sauce. Arrange clams and salmon

on rice. Garnish with coriander.

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SERVES 4

752

CALORIES

48g

PROTEIN

54g

CARBS

40g

FAT

FOOD & SUPPS

SAM KAPLAN

82 FLEX| JUNE 2017

MEAL OF THE MONTH BY ROBERT IRVINE