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Jack Stein’s Seared Salmon with Nam Jim and Sticky Jasmine Rice

By M&S Food
Crisp-skinned, seared salmon is paired with vibrant veg, sticky jasmine rice and a punchy Thai-inspired nam jim in chef Jack Stein’s sticky salmon recipe, as seen on M&S’s Cooking with the Stars. Finished with nutty…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 100g M&S Thai Hom Mali jasmine rice, plus 2 tbsp
  • 100g sugar snap peas
  • 180g asparagus
  • 1 garlic clove, crushed or grated
  • 1 red chilli, finely chopped
  • 1 tbsp fish sauce, we used M&S Nam Pla fish sauce
  • 1 lime, juice only
  • 1 tsp soft brown sugar
  • 4 tsp vegetable oil, for frying
  • 2 M&S Caledonian Gold Scottish Salmon Fillets
  • 1 courgette, cut to batons
  • 100g cherry tomatoes, halved
  • 5g Thai basil, finely chopped
  • 5g coriander, finely chopped

Method

7 steps

  1. Step 1

    Put 100g rice and 225ml water in a pan with a pinch of salt. Bring to the boil, cover, reduce the heat to low and cook for 8 mins. Remove from the heat and leave to rest, covered, for 10 mins.

  2. Step 2

    Meanwhile, dry-fry the remaining 2 tbsp rice in a small pan over a medium heat until golden brown. Leave to cool, then crush or blitz to a coarse powder and set aside.

  3. Step 3

    Bring a pan of salted water to the boil, blanch the sugar snap peas and asparagus for 2 mins, then drain and refresh under cold water.

  4. Step 4

    Mix the crushed or grated garlic, finely chopped red chilli, fish sauce, lime juice, soft brown sugar and 2 tbsp water in a small bowl to make the nam jim. Stir until the sugar has dissolved and taste - it should be sharp, salty and lightly sweet.

  5. Step 5

    Heat half the oil in a frying pan over a medium-high heat. Season the salmon fillets, then cook skin-side down for 4-5 mins until crisp. Turn and cook for a further 1-2 mins until just cooked through.

  6. Step 6

    In a separate pan, heat the remaining oil over a medium heat. Add the courgette, blanched asparagus, sugar snap peas and cherry tomatoes, and toss for 2 mins until just warmed through and lightly softened. Season lightly.

  7. Step 7

    Fluff the rice, then press into a small bowl and turn out onto each plate to create a neat dome. Arrange the vegetables on the side and top with the salmon. Then spoon over the nam jim. Finish with a sprinkling of the toasted rice powder and a scattering of the chopped Thai basil and coriander.