This midweek meal is ready in just 30min and is packed full of Asian inspired flavours such as coconut, coriander and ginger.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
588
Ingredients
200g
white basmati rice
250ml
full-fat coconut milk
1
red chilli, halved and deseeded
Large handful coriander, plus extra leaves to garnish
2
garlic cloves, peeled
3
cm piece fresh root ginger, peeled
Finely grated zest and juice 1 lime, plus extra wedges to serve
2Tbsp.
desiccated coconut
2tsp.
vegetable oil
4
skin-on salmon fillets, about 500g total
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Put rice, coconut milk and 300ml water into a large pan. Bring to the boil over medium heat then reduce heat to low, cover and cook for 10-12min, until rice is tender and liquid absorbed. Remove from heat and leave, covered, to steam for 15min.
Step 2Meanwhile, in the small bowl of a food processor whizz the chilli, coriander, garlic and ginger to a chunky paste. Scrape into a small bowl and stir through the lime zest and juice, desiccated coconut and some seasoning.
Step 3Line a baking tray with foil and brush with oil. Put the salmon fillets skin-side down on the foil and spoon the coconut mixture on top, pressing lightly to stick.
Step 4Cook in the oven for 15min until opaque and cooked through. Divide salmon and rice between 4 plates, sprinkle with extra coriander leaves and serve with lime wedges for squeezing over.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
