Hot Honey And Sesame Salmon With Coconut Rice And Coriander
Crispy hot honey and sesame salmon bowls with the MOST delicious coconut rice served with avocado, cucumber and feta salad and a creamy coriander dressing.
- Yield: Serves 4
For the coconut rice:
2 cups basmati or long grain white rice
1 can full fat coconut milk
1 1/4 cups water
1/3 cup light soy sauce
3 tablespoons honey
2 tablespoons sesame oil
1 teaspoon fresh grated ginger
1 teaspoon sriracha
1 teaspoon salt
6 cloves minced garlic
2–3 tablespoons olive oil
4 x skinless salmon fillets cut into 1-inch cubes
Cucumber Avocado Salad
2 avocados diced
1 cucumber, peeled– the watery seeds removed and then sliced into half moons
½ cup crumbled feta
2 tablespoons lime juice (about ½ a lime)
2 tablespoons chopped coriander
1 x jalapeno sliced
1 spring onion, sliced
Creamy Coriander Dressing
1 cup coriander
1/2 cup plain Greek yogurt
2 tablespoons lime juice
2 cloves garlic minced
1/4 cup olive oil
Salt and freshly ground black pepper
For the dressing, blitz it all together in a food processor until smooth
Rinse the rice. Then combine the water, salt and coconut milk in a pot over high heat and bring to a boil. Add the rice and stir once then reduce the heat to medium-low and cook, covered, for 20 minutes.
While the rice is cooking, toss together the avocado, cucumber, feta, lime juice, spring onion, jalapeno and coriander. Set aside or store in the fridge until you’re ready to serve.
Pat the salmon fillets dry with a paper towel. Whisk together the soy sauce, honey, sesame oil, ginger, sriracha and salt.
Cook the salmon for 2-3 minutes, until it crisps. Add the sauce and cook for 2 more minutes,
Scoop the rice into bowls, top with the salad and then salmon, drizzle over the sauce and top with the dressing.