Spicy Coconut Salmon

Name: Spicy Coconut Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 200 g white basmati rice; 250 mL full-fat coconut milk; 1 red chilli, halved and deseeded; Large handful coriander, plus extra leaves to garnish; 2 garlic cloves, peeled; 3 cm piece fresh root ginger, peeled; Finely grated zest and juice 1 lime, plus extra wedges to serve; 2 tbsp. desiccated coconut; 2 tsp. vegetable oil; 4 skin-on salmon fillets, about 500g total

This salmon dish is ready in no time. Serve with pak choi or any greens you like.

By The GH Kitchen TeamPublished: 05 July 2021

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This midweek meal is ready in just 30min and is packed full of Asian inspired flavours such as coconut, coriander and ginger.

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Cal/Serv:

588

Ingredients

200 g white basmati rice
250 ml full-fat coconut milk
1 red chilli, halved and deseeded
Large handful coriander, plus extra leaves to garnish
2 garlic cloves, peeled
3 cm piece fresh root ginger, peeled
Finely grated zest and juice 1 lime, plus extra wedges to serve
2 Tbsp. desiccated coconut
2 tsp. vegetable oil
4 skin-on salmon fillets, about 500g total

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Put rice, coconut milk and 300ml water into a large pan. Bring to the boil over medium heat then reduce heat to low, cover and cook for 10-12min, until rice is tender and liquid absorbed. Remove from heat and leave, covered, to steam for 15min.
2. Step 2Meanwhile, in the small bowl of a food processor whizz the chilli, coriander, garlic and ginger to a chunky paste. Scrape into a small bowl and stir through the lime zest and juice, desiccated coconut and some seasoning.
3. Step 3Line a baking tray with foil and brush with oil. Put the salmon fillets skin-side down on the foil and spoon the coconut mixture on top, pressing lightly to stick.
4. Step 4Cook in the oven for 15min until opaque and cooked through. Divide salmon and rice between 4 plates, sprinkle with extra coriander leaves and serve with lime wedges for squeezing over.

Per serving:

Calories: 588
Protein: 33g
Total fat: 32g
Saturates: 14g
Carbs: 42g
Total sugars: 2g
Fibre: 2g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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