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.
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.
Stir the basil, mint and spring onion through the cooked rice and serve with the steamed pak choi and some wedges of lime.
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