Salmon with green tea, coconut rice and miso vegetables

Put the salmon fillets on a plate, pull the green tea bags open, sprinkle the contents of the bags with a pinch of salt and pepper over the fish and rub them well.

Heat 1 tbsp oil in a frying pan, place the fillets on the skin and turn them around until golden brown.

Put the coconut milk, rice and boiling water (use a tea towel) in a large pan. Add 1/2 lemon, stir well, put the lid on, let the rice cook while stirring for 10 minutes and then turn off the heat.

Cut half of the pepper into rings, throw the rest with the peeled ginger, the miso, 3/4 of the coriander, the juice of 1/2 lemon, the soy sauce, the honey and a dash of water in the blender and puree everything until it is smooth.

Pour the rest of the boiling water from the kettle into the medium-sized pan. Add the sugarsnaps, the cleaned asparagus broccoli and asparagus and a pinch of pepper and salt and let them cook for a few minutes until they are just soft.

Remove the fried salmon fillets from the pan, carefully remove the skins and place them for about 30 seconds. with the soft side down in the pan until they are deliciously crispy.

Pour the dressing on a plate, pour the vegetables quickly and place them in a pile in the dressing.

Lightly fry the rice, fry the salmon and lay it on top, sprinkle with the rings of chilli and the rest of the coriander leaves and serve with lime wedges and the crispy baked skins.