I’ve cooked this recipe far too many times in the past couple of weeks. With revision STILL on the go it is a fresh but really satisfying meal which is also a hopeless attempt at consuming some more oily fish to fuel my brain! I’ve been unhelpfully vague in the method as all depends on the rice, coconut milk and salmon you use which will vary the cooking time and the quantities a little. The timings will vary but use your instincts and aim for a crispy skinned dark soy salmon that is moist and just cooked with a creamy coconut rice. You may not get the timings perfect on the first shot but I guarantee you’ll make it again to get it right!
- 1 can coconut milk
- 4 oz brown/wild rice
- 2 salmon fillets
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1 ½ tbsp olive oil
- 1 tbsp runny honey
- 2cm grated ginger
- 1 lime, zest and wedges for serving
- Scattering of sesame seeds
- Mix the soy, oils, ginger and honey together and leave the salmon to marinade in the mix for at least 1 hour in the fridge.
- Bring the coconut milk to the boil with a small cup of hot water and simmer the rice gently for about 20-25 minutes until cooked. The coconut milk you use in terms of thickness will vary so top up with hot water if it starts to look dry or if it is a thick variety, dilute down. What you’re aiming for is for the rice to cook in the time that it takes the coconut milk to reduce so you should end up with a creamy rice. If it is still looking drowned towards the end of cooking, turn the heat up and simmer more strongly. I like to use brown rice for its nutty flavour and texture.
- Once cooked, stir in the grated zest of the lime and keep warm.
- While the rice is cooking, preheat your grill to high and (skin side up) grill your salmon for about 5 minutes depending on thickness, until just cooked and moist with a dark soy crisp skin.
- Simmer the remaining marinade in a saucepan to warm and thicken.
- Serve your salmon on top of your coconut rice drizzled with a little of the warm marinade. Scatter with a handful of sesame seeds and a wedge of lime for squeezing. Serve with steamed broccoli.