Crispy Salmon with Coconut Rice and Stir-Fried Veggies

A tasty stir-fry to accompany some mouthwatering crispy salmon.

AVERAGE TIME
My Family Food Bag
Crispy Salmon with Coconut Rice and Stir-Fried Veggies

This dish most recently appeared in My Family Food Bag on Sunday, December 25, 2016.

COCONUT RICE

  • 1½ cups jasmine rice
  • ½ cup coconut milk (shake well before opening)
  • 1¾ cups water
  • ½ teaspoon salt

STIR-FRIED VEGGIES

  • 1 head broccoli
  • 2 carrots
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • ½ teaspoon runny honey
  • 150g mung bean sprouts

COCONUT SAUCE

  • 1 cup coconut milk
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon soy sauce
  • ½ teaspoon fish sauce

CRISPY SALMON

  • 500g salmon fillet, cut into 4–5 pieces

TO SERVE

  • 2 tablespoons roughly chopped coriander leaves and stalks *
  • 20g sesame seeds
  • 1 lime, cut into wedges (optional, adults)
  • 1 Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  • 2 Cut broccoli into medium florets and dice stem 1cm. Peel carrots, cut in half lengthways then slice 1cm. Combine all coconut sauce ingredients in a small bowl.
  • 3 Pat salmon dry and remove any pin bones. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes, or until cooked to your liking. Set aside and cover to keep warm. Return pan to medium-high heat.
  • 4 If there is excess oil in pan, pour out so you have around 1 tablespoon left in pan. Stir-fry broccoli and carrots for 2–3 minutes, stirring regularly, until just tender. Add water, soy sauce and honey and cook a further 1 minute. Place in a large bowl and toss through mung bean sprouts.
  • 5 Return pan to a low heat and add the coconut sauce. Cook for about 1 minute, until heated through.
  • To serve, Spoon ¾ cup cooked coconut rice per person onto each plate. Top with stir-fried veggies and a piece of crispy salmon. Drizzle with a little coconut sauce and garnish with coriander, sesame seeds and a squeeze of lime juice (if using).
  • SERVES 4-5

Nutritional Information

  • Energy: 2759 kj / 659 kcal
  • Protein: 29.3g
  • Carbohydrate: 48.0g
  • Fat: 38.5g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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