Salmon with Coconut Rice

Salmon with Coconut Rice- a simple oven baked salmon with creamy coconut rice flavoured with ginger, lemongrass, garlic and peas stirred through. An easy dinner recipe with lots of flavour. Ready in 25 minutes- quick and easy.

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I love salmon, and usually I add a marinade or a spice coating to it. For this recipe, I decided to experiment with making coconut rice to get a bit more flavour into the rice, rather than the salmon, leaving the salmon to revel in it's own salmony loveliness! I add peas for colour plus the veggie factor, and it turns well every time. 

The coconut rice has lots of flavour from the lemongrass, garlic and coconut and an almost risotto-like consistency. I use shallots because their sweetness works so well with garlic and, when you cut them in rounds, you get lovely long strings of shallot weaving their way through the rice. If you don't have any shallots, you'll be fine with a standard white onion.

Make Salmon with Coconut Rice

For the printable recipe card with full details, scroll to the end of this post.

Soften the shallots with the garlic, lemongrass and ginger.

Stir through the coconut milk and water and add the rice.

Stir the peas in to cook through.

Serve with peas and a cooked salmon fillet.

salmon, coconut, quick recipe, easy recipe

dinner

British

Yield: 4Author: The Improving CookPin it

Salmon with Coconut Rice

Salmon with Coconut Rice- a simple oven baked salmon with creamy coconut rice flavoured with ginger, lemongrass, garlic and peas stirred through. An easy dinner recipe with lots of flavour.

prep time: 10 minscook time: 15 minstotal time: 25 mins

ingredients:

• 4 skinless, boneless salmon fillets
• 300g basmati rice
• 6 shallots
• 400ml reduced fat coconut milk
• 1 tbsp lemongrass paste
• 2 tsp ginger paste
• 2 cloves garlic, crushed
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 100 ml water

instructions

1. Heat the olive oil on medium heat in a large saucepan.

2. Peel and chop the shallots in rounds and add. with the garlic, to the pan to soften.

3. Once they start softening, add the lemongrass and ginger and stir through.

4. Add the rice and stir through until well mixed.

5. Pour the coconut milk and water in, season and leave to simmer. It will take 15 for white basmati rice. If you choose to use brown, it will be more like 40.

6. The coconut milk may absorb before the rice has cooked through. Keep an eye on it and add small amounts of additional water, stirring through each time it starts to look a bit dry.

7. Once the rice has lost some of its bite, put the salmon on a baking tray, season and sprinkle a little lemon juice on it. Cook at 200 (180 fan), Gas mark 6 for 8-10 mins depending on thickness.

8. Add some frozen peas to the rice for the last couple of minutes of cooking.

9. Spoon the rice onto the plate and lay the cooked salmon fillet on top.

NOTES:

Use brown rice if you wish, but remember to adjust cooking times.

calories
524

fat (grams)
30

sat. fat (grams)
9

carbs (grams)
38

protein (grams)
23

sugar (grams)
4

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