Name: Wild salmon with coconut chutney & green pilau
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 tsp rapeseed oil; 1 onion sliced; 25g ginger cut into thin matchsticks; 2 garlic cloves chopped; 1 green chilli deseeded and sliced; ⅔ small pack coriander; handful mint leaves; 20g creamed coconut; 1 lime zested and 1/2 juiced; 50g brown basmati rice; 2 x 100g skinless wild salmon fillets thawed if frozen; head of spring greens (about 175g), stalks trimmed, finely shredded (remove outer leaves if tough); 125g frozen peas; 1 tbsp ground coriander

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Wild salmon with coconut chutney & green pilau

Wild salmon with coconut chutney & green pilau

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.7 out of 5.9 ratingsRate

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Wild salmon contains less saturated fat, is darker, has firmer flesh and a stronger taste, making it an ideal partner for these spice and citrus flavours

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 tsp rapeseed oil
1 onion

sliced
25g ginger

cut into thin matchsticks
2 garlic cloves

chopped
1 green chilli

deseeded and sliced
⅔ small pack coriander
handful mint leaves
20g creamed coconut
1 lime

zested and 1/2 juiced
50g brown basmati rice
2 x 100g skinless wild salmon fillets

thawed if frozen
head of spring greens

(about 175g), stalks trimmed, finely shredded (remove outer leaves if tough)
125g frozen peas
1 tbsp ground coriander

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Nutrition: per serving

kcal553
fat21g
saturates8g
carbs51g
sugars13g
fibre11g
protein34g
salt0.2g

Method

step 1

Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.
step 2

Meanwhile, boil the rice for 20 mins, then drain.
step 3

Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.
step 4

Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.

Recipe from Good Food magazine, January 2017

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A star rating of 4.7 out of 5.9 ratings

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