Name: Wild salmon with coconut chutney & green pilau
Prep time: 15 min
Cook time: 15 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 -

Wild salmon with coconut chutney & green pilau

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Wild salmon with coconut chutney & green pilau

1. 1 tsp rapeseed oil -

2. 1 onion , sliced -

3. 25g ginger , cut into thin matchsticks -

4. 2 garlic cloves , chopped -

5. 1 green chilli , deseeded and sliced -

6. ⅔ small pack coriander -

7. handful mint leaves -

8. 20g creamed coconut -

9. 1 lime , zested and 1/2 juiced -

10. 50g brown basmati rice -

11. 2 x 100g skinless wild salmon fillets , thawed if frozen -

12. head of spring greens (about 175g), stalks trimmed, finely shredded (remove outer leaves if tough) -

13. 125g frozen peas -

14. 1 tbsp ground coriander -

How to cook deliciously - Wild salmon with coconut chutney & green pilau

1. Stage

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.

2. Stage

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

3. Stage

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

4. Stage

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.