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Wild salmon with coconut chutney & green pilau

Wild salmon contains less saturated fat, is darker, has firmer flesh and a stronger taste, making it an ideal partner for these spice and citrus flavours

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 553
  • Carbohydrates 51
  • Saturated Fat 8
  • Sugar 13
  • Protein 34
  • Fat 21
  • Fibre 11
  • Salt 0.2

Nutrition per serving

  • Calories 553
  • Carbohydrates 51
  • Saturated Fat 8
  • Sugar 13
  • Protein 34
  • Fat 21
  • Fibre 11
  • Salt 0.2

Ingredients

  • 1 tsp rapeseed oil
  • 1 onion, sliced
  • 25g ginger, cut into thin matchsticks
  • 2 garlic cloves, chopped
  • 1 green chilli, deseeded and sliced
  • 2/3 small pack coriander
  • handful mint leaves
  • 20g creamed coconut
  • 1 lime, zested and ½ juiced
  • 50g brown basmati rice
  • 2 x 100g skinless wild salmon fillets, thawed if frozen
  • head of spring greens (about 175g), stalks trimmed, finely shredded (remove outer leaves if tough)
  • 125g frozen peas
  • 1 tbsp ground coriander

Method

  1. Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.

  2. Meanwhile, boil the rice for 20 mins, then drain.

  3. Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.

  4. Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.

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