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Thai salmon with coconut rice recipe

Thai salmon with coconut rice recipe

42 ratings

See method

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

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
White rice can always be swapped for brown (check cooking instructions for timings)

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.

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  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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