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Serves
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Ingredients
For the Marinade
  • 240 g Salmon Fillets, skin on
  • 2 tsps Light Soy Sauce
  • 1 tsp Ginger Paste
  • 2 tsps Garlic Granules
  • 1 tbsp Lime Juice
  • 1 tsp Sesame Oil
For the Rice
  • 1 Mug of Jasmine Rice, rinsed 3 times
  • 1 Tin of Coconut Milk
  • 1 Garlic Clove, crushed
  • 1 tsp Salt
  • Crushed Peanuts, for garnish
  • Coriander Leaves, for garnish
  • 2 Spring Onions, thinly sliced for garnish
Asian Style Salmon with Coconut Rice Asian Style Salmon with Coconut Rice

Asian Style Salmon with Coconut Rice

A super simple, super quick meal for any day of the week! The coconut jasmine rice works so well with the Asian marinated salmon. And it’s all healthy for you!

Prep 10 minutes
Total 30 minutes
  1. Begin by mixing all of the ingredients for the marinade in a bowl then pour over the salmon fillets, flipping the fish in the sauce to make sure each piece is covered well. Set aside to marinade for no longer than 30mins (this is because the lime juice will start to cook the fish if left any longer!)
  2. For the coconut rice, set a saucepan on a medium heat and pour the mug of washed rice into the pan. Add in the tin of coconut milk and stir to ensure all of the rice is submerged into the milk. Add in the crushed garlic and salt and mix again into the rice. Place a lid on and cook for around 10mins, when you start to see the milk boiling turn the heat down to low and continue to cook for another 10mins.
  3. Check the rice at this stage, if it still feels a little sticky pop the lid back on and cook for a further 5mins then turn the heat completely off and allow the residual heat to finish steaming the rice.
  4. When the rice is almost cooked, set a skillet or frying pan on a medium heat with a tablespoon of olive oil. When the pan is smoking, shake off the excess marinade from the salmon and carefully place skin side down in the pan. Cook for 4mins to get that skin nice and crispy then flip over and cook for a further 3mins (this is for salmon that is blushing in the middle, if you want it cook through leave in the pan for a further 4mins).
  5. Take out and set aside to rest, turn the heat down to low and pour in the remaining marinade sauce. Cook this for a few mins until it has reduced and thickened slightly, this will act as a nice sauce to drizzle over the salmon when plating up.
  6. By now the rice should be lovely and fluffy; spoon into a serving bowl and place your salmon fillets next to the rice. Sprinkle the rice with the crushed peanuts and spring onions then drizzle the reduced marinade sauce over the fish. Garnish with a few fresh coriander leaves and serve with some steamed broccoli or green beans. Super quick and delicious!
Asian Style Salmon with Coconut Rice Asian Style Salmon with Coconut Rice

Asian Style Salmon with Coconut Rice

A super simple, super quick meal for any day of the week! The coconut jasmine rice works so well with the Asian marinated salmon. And it’s all healthy for you!

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Marinade
  • 240 g Salmon Fillets, skin on
  • 2 tsps Light Soy Sauce
  • 1 tsp Ginger Paste
  • 2 tsps Garlic Granules
  • 1 tbsp Lime Juice
  • 1 tsp Sesame Oil
For the Rice
  • 1 Mug of Jasmine Rice, rinsed 3 times
  • 1 Tin of Coconut Milk
  • 1 Garlic Clove, crushed
  • 1 tsp Salt
  • Crushed Peanuts, for garnish
  • Coriander Leaves, for garnish
  • 2 Spring Onions, thinly sliced for garnish

  1. Begin by mixing all of the ingredients for the marinade in a bowl then pour over the salmon fillets, flipping the fish in the sauce to make sure each piece is covered well. Set aside to marinade for no longer than 30mins (this is because the lime juice will start to cook the fish if left any longer!)
  2. For the coconut rice, set a saucepan on a medium heat and pour the mug of washed rice into the pan. Add in the tin of coconut milk and stir to ensure all of the rice is submerged into the milk. Add in the crushed garlic and salt and mix again into the rice. Place a lid on and cook for around 10mins, when you start to see the milk boiling turn the heat down to low and continue to cook for another 10mins.
  3. Check the rice at this stage, if it still feels a little sticky pop the lid back on and cook for a further 5mins then turn the heat completely off and allow the residual heat to finish steaming the rice.
  4. When the rice is almost cooked, set a skillet or frying pan on a medium heat with a tablespoon of olive oil. When the pan is smoking, shake off the excess marinade from the salmon and carefully place skin side down in the pan. Cook for 4mins to get that skin nice and crispy then flip over and cook for a further 3mins (this is for salmon that is blushing in the middle, if you want it cook through leave in the pan for a further 4mins).
  5. Take out and set aside to rest, turn the heat down to low and pour in the remaining marinade sauce. Cook this for a few mins until it has reduced and thickened slightly, this will act as a nice sauce to drizzle over the salmon when plating up.
  6. By now the rice should be lovely and fluffy; spoon into a serving bowl and place your salmon fillets next to the rice. Sprinkle the rice with the crushed peanuts and spring onions then drizzle the reduced marinade sauce over the fish. Garnish with a few fresh coriander leaves and serve with some steamed broccoli or green beans. Super quick and delicious!