Makrut Lime and Coconut Sugar-Glazed Salmon with Sesame Stir-Fry

Makrut Lime and Coconut Sugar-Glazed Salmon with Sesame Stir-Fry

Ready in 35 minutesServes 4-5
This dish most recently appeared in My Gluten-Free Bag on Sunday, October 22, 2017.

Add a little extra water to glaze if it thickens up too fast.



  • 1½ cups Japanese brown rice
  • 2 cups water
  • ½ teaspoon salt

Makrut Lime and Coconut Sugar Glaze

  • 1 tablespoon GF coconut sugar
  • 1 teaspoon GF freeze-dried makrut lime powder
  • 2 tablespoons GF sweet chilli sauce
  • ½ teaspoon GF cornflour, mixed with ¼ cup water
  • 1 tablespoon GF soy sauce
  • 1 tablespoon GF rice vinegar or GF white wine vinegar
  • ½ teaspoon sesame oil


  • 450g salmon fillets, cut into 4-5 pieces

Sesame Stir-Fry

  • 2 teaspoons GF mixed sesame seeds
  • 1 teaspoon sesame oil
  • 1 teaspoon oil
  • 3½ cups shredded cabbage *
  • 1 baby bok choy, end trimmed 1cm, rinsed and thinly sliced
  • 100g mung bean sprouts

To Serve

  • 2 tablespoons roughly torn Thai basil leaves


  1. Preheat oven to 220°C. Line an oven tray with baking paper. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, reduce to lowest heat, cover with a tight-fitting lid and cook on low heat for 15 minutes (do not lift lid during cooking). Turn off heat and leave to steam, still covered, a further 8 Add a little extra minutes.
  2. In small pot over a high heat bring all makrut lime and coconut sugar glaze ingredients to the boil, stir a few times then remove from heat. Place salmon pieces, skin-side-down, on prepared tray.
  3. Season salmon with salt and pepper and pour over warm glaze, reserving a little to serve. Bake salmon in oven for 8-10 minutes (depending on thickness), or until just cooked through.
  4. While salmon cooks, heat a large fry-pan on high heat and toast sesame seeds for 1-2 minutes, until golden, then remove from pan.
  5. Add sesame oil and plain oil to same pan and stir-fry cabbage and bok choy for 1-2 minutes, until slightly wilted. Toss mung bean sprouts and half the sesame seeds through and season to taste.
  6. To serve, spoon ¾ cup cooked rice onto each plate and top with sesame stir-fry vegetables. Place a portion of salmon onto each plate and drizzle over remaining kaffir lime and coconut sugar glaze. Sprinkle over Thai basil and remaining sesame seeds.

Nutritional Information

Energy 2253 kj
538 kcal
Protein 24.5g
Carbohydrate 51.1g
Fat 26.5g