Thai salmon with coconut rice recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2315kJ 550.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 63.7gProtein 36.0gFibre 2.3g
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- 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.
- See more Salmon recipes
