Sesame soy salmon and vegetables with coconut rice
This is a lovely, filling dish with a wonderful Asian fusion vibe. It’s guaranteed to be a dinner-party favourite, too
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
Ingredients
2 tbsp low-salt soy sauce
1 tsp sesame oil
1 tsp honey
2 large salmon fillets
150g brown rice
1 400ml tin coconut milk
2 tbsp desiccated coconut
olive oil, for cooking
1 garlic clove, finely chopped
1 large red onion, finely sliced
1 small carrot, cut into thin strips
½ courgette, cut into thin strips
handful baby spinach
sea salt
Method
Mix together 1 tablespoon soy sauce with the sesame oil and honey, and stir well to create a marinade. Pour over the salmon and leave to marinate for at least an hour, or overnight.
Put the rice in a saucepan and cover with salted boiling water. Simmer over a medium heat until half cooked, about 10 minutes (check the instructions on the packet). Add the coconut milk and continue to simmer until soft and tender. You may need to add a little extra water.
Add the desiccated coconut and stir well. Transfer to a warmed dish and set aside.
Heat a non-stick frying pan over a medium heat, add the salmon and its marinade and cook for 6–8 minutes, turning regularly.
Meanwhile, heat a little olive oil in a large pan or wok and add the garlic, onion, carrot and courgette. Stir-fry for 2–3 minutes, until soft.
Add the spinach and remaining soy sauce, and cook for 1 minute. Once the salmon and vegetables are cooked, serve immediately with the coconut rice.
The Medicinal Chef by Dale Pinnock (Quadrille, €20) Photography ©Martin Poole
