I
‘m always surprised at the amount of people who are surprised at the flavour that rice can have on its own without additional added flavours. If you pick the right rice that is. If you’re used to the same old white or even brown rice then venture out! I use red French Camargue rice as my staple now due to its wonderful nutty flavour but after stumbling over some Thai black rice recently which fell into my innocent shopping basket I had a salad on the mind. A dark and nutty flavour goes wonderfully with Thai flavours and fruits. Try mango and prawns, basil and coriander (see here) which was my initial intention. However as a nod to the gorgeous weather this weekend a barbeque inspired kebab was required. Seeing as my garden-lacking London flat could not supply my bbq needs, a sticky, sweet and if you cook the salmon well, oh so tender kebab a top this fresh and herby Thai rice salad suited Sunday evening down to the ground. Cold beer to accompany and the BAFTAS.
Serves 2 (make 4 skewers)
- 2 salmon fillets, cut into 2cm chunks
- 1 fresh pineapple, cubed into 2cm chunks
- Broccoli florets (about 6-8)
- 2 tbsp soy sauce
- 1 large tsp sesame oil
- 1 1/2 tsp runny honey
- Small knob ginger, grated
- 4 oz Thai black rice
- 4 spring onions, sliced
- 50g desiccated coconut
- Bunch coriander, chopped (save some for garnish)
- 2 sheets nori seaweed, cut into small 1 cm wide pieces or strips (optional)
- 1 lime
- 4 skewers (soaked in water for 20 minutes)
- Combine the soy sauce, sesame, honey and ginger in a bowl and mix well
- Marinade the salmon chunks, broccoli florets and pineapple chunks in this mixture for 1 hour in the fridge.
- After 1 hour, prepare your skewers. Feed alternating salmon and pineapple and broccoli chunks onto each. Set aside on a line baking tray and chill. Preheat the oven to 180°C.
- Meanwhile make the rice salad. Simmer the rice for around 25 minutes until just cooked with a little bite.
- While this is cooking toasted the coconut in a dry frying pan until just bringing to turn golden. Watch it as it catches easily. When fragrant, remove and add to a bowl.
- Combine with the chopped spring onions, coriander and the chopped nori sheets.
- When the rice is ready, drain well. Immediately add the bowl of coconut and herbs and squeeze in the juice of the lime. Place a lid on top and keep warm.
- Remove the salmon skewers from the fridge and heat a frying pan until hot and add a tsp of oil.
- Sear the skewers on both sides to get a lovely caramelised effect all over. Add the rest of the marinade to the pan (it will sizzle) and then immediately transfer the skewers and the pan juices to the baking tray. Pop in the oven for 5 minutes to finish the cooking.
- Meanwhile, plate up the rice in warm serving dishes. After 5 minutes check the salmon is tender and cooked through but just pink and remove from the oven. Top your Thai rice salad with the kebabs and any extra chopped coriander to garnish.
