Sweet Chilli Grilled Salmon with Coconut Rice and Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine all rice ingredients with a pinch of salt in a small pot and bring to the boil. As soon as it comes to the boil, cover with a tightfitting lid and reduce to lowest heat. Cook on lowest heat for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. While rice is cooking; roughly chop spinach; halve cucumber lengthways and thinly slice; halve tomato and thinly slice; toss all in a large bowl with mung bean sprouts and peanuts; set aside.
4. To make the dressing, remove central stem from kaffir lime leaf and finely slice; finely slice lemongrass until you have two tablespoons worth; finely chop chilli (if using); mix all dressing ingredients together in a small bowl, set aside.
5. Pat salmon dry with paper towels and remove any remaining scales or pin-bones. Place salmon fillets, skin-side-down, on prepared tray. Mix sweet chilli sauce, lemon zest and juice and fish/soy sauce together and spoon over salmon. Bake for 6–7 minutes until just cooked through (salmon is best served medium-rare), or until cooked to your liking.
6. Toss dressing through salad. Remove lemongrass stalk and kaffir lim leaf and fluff up rice with a fork.
7. Spoon ¾ cup cooked coconut rice per person onto each plate with salmon and salad on the side.