Coconut Rice With Salmon Recipe by ChefBenji
Cooking Instructions 60 minutes 1 Chop coriander leaves into fine pieces. Grate the zest of one of the limes and set aside. 2 Pour 150 mL of coconut oil into a jug and rinse the can with water. 3 Heat the oil (and optional butter) over low heat, and add the shallots. Sizzle for 5 minutes gently, whilst stirring until they turn golden. Stir in the curry paste and cook for 1 more minute. 4 Remove the pan from the heat, add the lime zest, coriander stalks, rice and a teaspoon of salt. Mix everything together until the rice is coated in the curry paste. (this can be done two hours earlier). 5 Pour the coconut mil mix over the rice and stir. Bring to simmering on medium heat, stirring often and gently. Ensure the rice doesn't stick at the bottom of the pan. Scatter lime leaves, leave uncovered for 5 minutes. 6 Stir the rice again, and lay the salmon fillets on top. Cover and leave to simmer over very low heat for 15 - 20 minutes until the salmon looks cooked and tender. Make sure to cook gently to avoid crunchy rice at the bottom and evaporation of the liquid. 7 Whilst the fish is cooking, juice the limes and mix in a small bowl the soy sauce and sugar until the sugar is dissolved. Trim the spring onions, split length ways and chop diagonally. Mix the spring onions and chilli with the coriander leaves. Cut another lime into wedges. 8 When the rice and salmon are done, take the pan off heat and leave to stand for 5 minutes. 9 Scatter a third of the coriander salad over the everything in the pan. Spoon some coconut rice on each plate and then using a fish slide, put a salmon portion on top. Drizzle with some soy and lime dressing and scatter some coriander on top. Add a lime wedge to each plate for squeezing over the fish. Serve the remaining dressing if anyone wants extra and a side salad. 1 Chop coriander leaves into fine pieces. Grate the zest of one of the limes and set aside. 1 Chop coriander leaves into fine pieces. Grate the zest of one of the limes and set aside. 2 Pour 150 mL of coconut oil into a jug and rinse the can with water. 2 Pour 150 mL of coconut oil into a jug and rinse the can with water. 3 Heat the oil (and optional butter) over low heat, and add the shallots. Sizzle for 5 minutes gently, whilst stirring until they turn golden. Stir in the curry paste and cook for 1 more minute. 3 Heat the oil (and optional butter) over low heat, and add the shallots. Sizzle for 5 minutes gently, whilst stirring until they turn golden. Stir in the curry paste and cook for 1 more minute. 4 Remove the pan from the heat, add the lime zest, coriander stalks, rice and a teaspoon of salt. Mix everything together until the rice is coated in the curry paste. (this can be done two hours earlier). 4 Remove the pan from the heat, add the lime zest, coriander stalks, rice and a teaspoon of salt. Mix everything together until the rice is coated in the curry paste. (this can be done two hours earlier). 5 Pour the coconut mil mix over the rice and stir. Bring to simmering on medium heat, stirring often and gently. Ensure the rice doesn't stick at the bottom of the pan. Scatter lime leaves, leave uncovered for 5 minutes. 5 Pour the coconut mil mix over the rice and stir. Bring to simmering on medium heat, stirring often and gently. Ensure the rice doesn't stick at the bottom of the pan. Scatter lime leaves, leave uncovered for 5 minutes. 6 Stir the rice again, and lay the salmon fillets on top. Cover and leave to simmer over very low heat for 15 - 20 minutes until the salmon looks cooked and tender. Make sure to cook gently to avoid crunchy rice at the bottom and evaporation of the liquid. 6 Stir the rice again, and lay the salmon fillets on top. Cover and leave to simmer over very low heat for 15 - 20 minutes until the salmon looks cooked and tender. Make sure to cook gently to avoid crunchy rice at the bottom and evaporation of the liquid. 7 Whilst the fish is cooking, juice the limes and mix in a small bowl the soy sauce and sugar until the sugar is dissolved. Trim the spring onions, split length ways and chop diagonally. Mix the spring onions and chilli with the coriander leaves. Cut another lime into wedges. 7 Whilst the fish is cooking, juice the limes and mix in a small bowl the soy sauce and sugar until the sugar is dissolved. Trim the spring onions, split length ways and chop diagonally. Mix the spring onions and chilli with the coriander leaves. Cut another lime into wedges. 8 When the rice and salmon are done, take the pan off heat and leave to stand for 5 minutes. 8 When the rice and salmon are done, take the pan off heat and leave to stand for 5 minutes. 9 Scatter a third of the coriander salad over the everything in the pan. Spoon some coconut rice on each plate and then using a fish slide, put a salmon portion on top. Drizzle with some soy and lime dressing and scatter some coriander on top. Add a lime wedge to each plate for squeezing over the fish. Serve the remaining dressing if anyone wants extra and a side salad. 9 Scatter a third of the coriander salad over the everything in the pan. Spoon some coconut rice on each plate and then using a fish slide, put a salmon portion on top. Drizzle with some soy and lime dressing and scatter some coriander on top. Add a lime wedge to each plate for squeezing over the fish. Serve the remaining dressing if anyone wants extra and a side salad. 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