Crispy Salmon with Sweet Chilli Puffed Rice

Another day, another recipe from Jamie Oliver's new book... and this one is fab! A light but tasty little number that you can rustle up in 15 minutes and eat with your hands - winner!

Don't be afraid of eating salmon skin - when it's perfectly crisped up like this it is one of life's truest pleasures. The star of the show though is arguably the puffed rice: it just soaks up flavour whilst maintaining its delicious crunch. You can find it in the gluten free and cereal sections of supermarkets or get it online.

Crispy Salmon with Sweet Chilli Puffed Rice

Serves 2

oil

2 salmon fillets (skin on)

4 spring onions, sliced in 2cm pieces

2 garlic cloves, finely sliced

15g fresh mint, leaves picked

1 gem lettuce, leaves separated

2 tbsp sweet chilli sauce

1 tbsp soy sauce

1 lemon, juice only

50g puffed rice

sea salt and freshly ground black pepper

Put a little oil in a frying pan over a medium-high heat. Add the salmon skin side down and leave it to crisp up for 4 minutes. Then turn, giving it 1 minute on each of the other sides, before seasoning and then setting aside on a warm plate to rest. Once cool enough to handle carefully peel off the skin and leave to crisp up.

Meanwhile, add the spring onions, garlic and mint leaves to the pan in which you cooked the salmon and cook for 2 minutes. Add the puffed rice, soy sauce, sweet chilli sauce and lemon juice and continue to cook for 2 more minutes. Season well with black pepper.

To serve, arrange the lettuce leaves onto plates, top with spoonfuls of the puffed rice mixture then break over bits of salmon and crispy skin.