Spiced salmon with coconut rice
Serves: 2
![Spiced salmon with coconut rice](/uploads/media/720x770/02/4542-Spiced-salmon-1120.jpg?v=1-0)
Recipe by Bren Parkins-Knight.Recipe photograph by Nassima Rothacker.
Spiced salmon with coconut rice
Serves: 2
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Nutritional information (per serving)
Calories
741Kcal
Fat
36gr
Saturates
15gr
Carbs
60gr
Sugars
3gr
Fibre
4gr
Protein
40gr
Salt
1gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 150g Thai jasmine rice
- 200ml lighter coconut milk
- 2 tsp light soy sauce
- 100g curly leaf kale, any woody stems discarded
- 2 tsp sesame seeds
- 2 tsp toasted sesame oil
- 1 tsp five spice paste (from a 100g jar)
- 2 boneless salmon fillets
- 2 tbsp coconut flakes
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the rice, coconut milk, soy sauce and 150ml water in a medium pan and bring to the boil. Cover and simmer on a low heat for 10 minutes. Remove from the heat and let the rice stand for 5 minutes.
- In a bowl, mix the kale with the sesame seeds, sesame oil and seasoning and place on one half of a large baking tray. Rub the five spice paste over the salmon; place on the other half of the baking tray. Roast for 10 minutes.
- Sprinkle the coconut flakes over the salmon and put back in the oven for 2-3 minutes until it begins to turn golden.
- Serve the salmon with the coconut rice and crispy kale.