You can use skinless or skin-on fish fillets in this recipe, depending on preference.
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Yields:
4
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Ingredients
For the salmon
4 salmon fillets, roughly 125g each
1 red chilli, finely chopped
2 Tbsp. syrup from a jar of stem ginger
2 Tbsp. soy sauce* We used GH Pantry Partner, Kikkoman.
2 garlic cloves, crushed
Finely grated zest 2 limes, plus juice 1 lime
For the rice
50 g butter
Large handful coriander, leaves picked and stalks finely chopped
225 g basmati rice
350 ml vegetable stock
For the greens
400 g spring greens, thickly shredded
Directions
Step 1In a large bowl, mix the salmon, chilli, syrup, soy, garlic, zest of 1 lime and plenty of seasoning. Cover and chill for 30min (up to 8hr) to marinate.
Step 2Preheat oven to 200°C (180°C fan) mark 6. To make the rice, melt 25g butter in a large pan that has a lid over medium heat and cook the coriander stalks for 2min, until fragrant. Rinse the rice thoroughly under cold water and drain well. Add to the pan along with the stock and bring to a bubble. Cover with the lid, reduce heat to low and cook for 15min. Remove from heat and set aside to steam for 5min, without removing the lid.
Step 3Meanwhile, arrange the salmon fillets on a baking tray that’s been lined with baking parchment and cook in the oven for 15min, or until the salmon flakes when pressed.
Step 4For the greens, melt the remaining 25g butter in a large frying pan over medium heat and fry the shredded greens for 10min, stirring regularly, until wilted.
Step 5Remove the lid from the rice pan and fork through the remaining lime zest, lime juice, the coriander leaves and plenty of seasoning.
Step 6Divide the rice between 4 plates and serve with the fish and greens.
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
