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Wild salmon with coconut chutney & green pilau

Wild salmon with coconut chutney & green pilau

A star rating of 4.7 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving


  • 1 tsp rapeseed oil
  • 1 onion , sliced
  • 25g ginger , cut into thin matchsticks
  • 2 garlic cloves , chopped
  • 1 green chilli , deseeded and sliced
  • ⅔ small pack coriander
  • handful mint leaves
  • 20g creamed coconut
  • 1 lime , zested and 1/2 juiced
  • 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)
  • 125g frozen peas
  • 1 tbsp ground coriander


  • STEP 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.

  • STEP 2

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

  • STEP 3

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

  • STEP 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.

Recipe from Good Food magazine, January 2017

Goes well with


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A star rating of 4.7 out of 5.9 ratings

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