Coconut and lime baked salmon with sticky rice

Name: Coconut and lime baked salmon with sticky rice
Total time: 40 min
Cuisine: Thai
Ingredients: 4 salmon fillets, skin on; 280g jasmine rice; 400ml coconut milk; 2 limes, zest and juice; 20g fresh ginger, grated; 1 tbsp olive oil; 1 tbsp tamari (gluten free); 200g tenderstem broccoli; 2 tbsp fresh coriander, chopped

Salmon baked in coconut milk with lime and ginger, served on soft, creamy rice. Gentle on a small appetite.

Time40 min
LevelEasy
Costabout £2.63 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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4salmon filletsskin on
280 gjasmine rice
400 mlcoconut milk
2limeszest and juice
20 gfresh gingergrated
1 tbspolive oil
1 tbsptamari (gluten free)
200 gtenderstem broccoli
2 tbspfresh corianderchopped

Method

1
Heat the oven to 200°C (180°C fan). Rinse the rice and put it in a baking dish with the coconut milk, 250 ml water, ginger and a pinch of salt.
2
Cover tightly with foil and bake for 15 minutes.
15 min
3
Rub the salmon with the oil, tamari and lime zest. Take the dish out, stir the rice, and sit the salmon on top.
4
Scatter the broccoli around the edges. Cover and bake for 15 minutes more, until the salmon flakes and the rice is tender and creamy.
15 min
5
Squeeze over the lime juice, scatter with coriander and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.