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Spiced salmon with coconut rice


Serves: 2
timeTotal time:
Spiced salmon with coconut rice
Recipe by Bren Parkins-Knight.Recipe photograph by Nassima Rothacker.

Spiced salmon with coconut rice


Serves: 2
timeTotal time:

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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.

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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

  1. 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.
  2. 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.
  3. Sprinkle the coconut flakes over the salmon and put back in the oven for 2-3 minutes until it begins to turn golden.
  4. Serve the salmon with the coconut rice and crispy kale.

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