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
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.
Meanwhile, boil the rice for 20 mins, then drain.
Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.
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.