Thai salmon with coconut rice recipe

42 ratings

Ingredients

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

of the reference intake
Carbohydrate 63.7g Protein 36g Fibre 2.3g

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.

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