Thai Salmon with Coconut Rice and Stir-fried Veggies

Thai Salmon with Coconut Rice and Stir-fried Veggies

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 23, 2017.

Fresh flavours pair perfectly in this Thai-inspired dish.


Ingredients

COCONUT RICE

  • 1½ cups jasmine rice
  • 1 can coconut cream (shake well before opening)
  • 1¾ cups water
  • ½ teaspoon salt

THAI SALMON

  • 500g salmon fillet, cut into 4-5 portions
  • 1 tablespoon mild sweet chilli sauce
  • Zest of ½ lemon

STIR-FRIED VEGGIES

  • 1 head broccoli
  • 1 carrot
  • 1 courgette
  • 3 tablespoons water
  • 1 tablespoon soy sauce
  • 1½ teaspoons sesame oil
  • 1½ teaspoon mild sweet chilli sauce
  • 100g mung bean sprouts

TO SERVE

  • 1 lemon, cut into wedges

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tightfitting 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.
  3. Place salmon pieces, skin-sidedown, on prepared tray and season with salt. In a small bowl mix first measure of sweet chilli sauce and lemon zest together. Spread evenly over salmon, then set aside while you prepare the veggies.
  4. Cut broccoli into small florets; peel carrot, cut in half lengthways then slice 0.5cm; cut courgette in half lengthways then slice 1cm.
  5. Bake salmon for 5-7 minutes, until just cooked through. While salmon cooks, stir-fry veggies. Heat a drizzle of oil in a large frypan on high heat. Cook broccoli and carrot for 3-4 minutes, stirring often.
  6. Add courgette and cook a further 2 minutes. While courgette cooks, mix water, soy sauce, sesame oil and second measure of sweet chilli sauce in a small bowl, then add to vegetables and cook a further 30 seconds, until most of the liquid has evaporated.
  7. spoon ¾ cup cooked coconut rice onto each plate and top with stir-fried veggies and Thai salmon. Sprinkle over mung bean sprouts and squeeze lemon juice over salmon just before eating.

Nutritional Information

Energy 2606 kj
623 kcal
Protein 29.5g
Carbohydrate 49.5g
Fat 33.6g