Salmon with coconut rice recipe

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
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Added 24 months ago

Cook rice according to packet. If desired, boil it in half and half coconut milk and water.

Preheat the grill to 200C. Place salmon skin side down on a tray covered with aluminium foil. Coat with oil and sprinkle with salt and pepper. Grill in the oven for 12-15 minutes. Check every couple of minutes to ensure it isn’t burning. The internal temperature should be 55 degrees Celsius.

Heat oil in a large pan on medium high heat. Add garlic and saute for about 1 minute, or until garlic is just beginning to brown. Add spinach and use a spatula to turn and coat with oil and garlic. Cover and cook for about 1 minute. Uncover and turn once more, then cover again and cook for another minute. It should now be completely wilted. Remove from heat and drain excess liquid. Sprinkle with salt to taste. Sprinkle with cheese if desired.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 400g Salmon fillets
  • 200g Spinach
  • 1 carrot
  • 2 tbsp oil
  • 3 garlic cloves
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