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
200g
white basmati rice
250ml
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
2Tbsp.
desiccated coconut
2tsp.
vegetable oil
4
skin-on salmon fillets, about 500g total
Directions
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.
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.
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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
