Wild salmon with coconut chutney & green pilau

Wild salmon with coconut chutney & green pilau

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(8 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 2

Wild salmon contains less saturated fat, is darker, has firmer flesh and a stronger taste, making it an ideal partner for these spice and citrus flavours

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal553
  • fat21g
  • saturates8g
  • carbs51g
  • sugars13g
  • fibre11g
  • protein34g
  • salt0.2g
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Ingredients

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g ginger, cut into thin matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, chopped
  • 1 green chilli, deseeded and sliced
  • 2/3 small pack coriander
  • handful mint leaves
  • 20g creamed coconut
  • 1 lime, zested and ½ juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 50g brown basmati rice
  • 2 x 100g skinless wild salmon fillets, thawed if frozen
  • head of spring greens (about 175g), stalks trimmed, finely shredded (remove outer leaves if tough)
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 125g frozen peas
  • 1 tbsp ground coriander

Method

  1. Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.

  2. Meanwhile, boil the rice for 20 mins, then drain.

  3. Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.

  4. Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.

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Comments, questions and tips

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MCP
1st Mar, 2017
3.8
Really enjoyed this. I put the peas in with the rice for the last couple of minutes to make sure they were properly thawed, also used shredded savoy cabbage instead of spring greens as I had already got some in the fridge.
dennyhen
27th Feb, 2017
5.05
Delicious and very easy to make. A new midweek favourite. All I change is to add some seasoning and squeeze over some lime juice when serving.
emmalcolburn
6th Jan, 2017
Really loved this, fresh and so tasty.
warvik
6th Jan, 2017
3.8
Made this as part of the January healthy diet plan and it was fairly nice. Beautiful colours and textures. The pilau was a little bland, and next time I'd probably skip deseeding the chilli, add some lime juice, some more garlic and a healthy dose of salt and pepper. Also, spring greens are nowhere near in season in January so just used some shredded white cabbage instead.
laurawd
5th Jan, 2017
3.8
Had expected to love this and it was tasty just not as tasty as expecting. Think it could do with some extra herbs and spices in the pilau to really set it off.
kirstienic
5th Jan, 2017
Really tasty, but a bit of a faf to make - better for a weekend rather than an after-work dinner.
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