Thai salmon with coconut rice

Thai salmon with coconut rice recipe

32 ratings

See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 550 calories / serving

Ingredients

  • 120g (3¾oz) jasmine rice
  • 1 x 400ml tin coconut milk
  • 1 x 280g pack salmon fillets
  • 1 tsp sesame oil
  • 15g (½oz) ginger, grated
  • 1 red chilli, chopped
  • small handful basil, leaves roughly chopped
  • 1 sprig mint, leaves roughly chopped
  • 1 spring onion, chopped
  • 250g pack pak choi (2 heads), steamed

Each serving contains

  • Energy

    2315kj
    550kcal
    28%
  • Fat

    18g 26%
  • Saturates

    4g 18%
  • Sugars

    12g 13%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 63.7g Protein 36g Fibre 2.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the rice in a pan with a pinch of salt and pour over the coconut milk. Gently bring to the boil and then simmer for 12-15 minutes, until the rice is cooked and the coconut milk has been absorbed.
  2. Meanwhile, put two large squares of foil on a baking tray. Put a salmon fillet in the middle of each. Rub the fish with the oil, then add the ginger and chilli and fold up the sides of the foil to make a tight parcel. Bake in the oven for 12-15 minutes, until the salmon is cooked through.
  3. Stir the basil, mint and spring onion through the cooked rice and serve with the steamed pak choi and some wedges of lime.

See more Salmon recipes

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