Salmon moqueca
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Salmon moqueca
Inspired by the Brazilian coconut-based fish stew, this salmon dish is fragrant with lime, coriander and a hint of chilli
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
585Kcal
Fat
29gr
Saturates
10gr
Carbs
48gr
Sugars
8gr
Fibre
4gr
Protein
31gr
Salt
0.2gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 240g pack salmon fillets
- juice of 1 lime
- 100g basmati rice
- ½ tbsp sunflower oil
- 1 red pepper, sliced
- 2 large tomatoes, diced
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- pinch of chilli flakes
- ½ x 400ml tin lighter coconut milk
- small handful coriander
Step by step
- Skin the salmon fillets and cut the flesh into large chunks. Toss with half the lime juice and a pinch of salt in a bowl; set aside.
- Meanwhile, cook the rice to pack instructions.
- While the rice is cooking, heat the oil in a sauté pan or large saucepan. Fry the red pepper for 5 minutes over a medium-high heat until softened. Add the tomatoes, garlic, smoked paprika and chilli flakes. Cook for 2 minutes, stirring, then pour in the coconut milk and bubble gently for 5 minutes, uncovered.
- After 5 minutes, nestle the salmon chunks into the coconut sauce. Cover and simmer gently until cooked through; about 5 minutes. Season to taste with salt and more of the lime juice. Roughly chop the coriander and stir most of it through the stew.
-
Divide the rice between two bowls and spoon the coconut stew over the top. Scatter over the remaining chopped coriander and serve.Waste notLeftover coconut milk can be frozen for future use. A clever hack is to pour it into ice-cube trays, giving you ready-made chunks to add straight to smoothies, soups and curries for a touch of dairy-free creaminess.
