Microplane | Gourmet Fine Grater
Buy Now →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
Ingredients
Scale
For the coconut rice:
2 cups basmati or long grain white rice
1 can full fat coconut milk
350ml water
salt
Salmon
4 x salmon fillets cut into 1-inch cubes and skin removed
80ml light soy sauce
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon fresh grated ginger
1 teaspoon sriracha
4 cloves garlic, crushed
2 tablespoons olive oil
1 teaspoon salt
Cucumber Avocado Salad
2 avocados diced
1 cucumber, peeled– the watery seeds removed and then sliced into half moons
70g crumbled feta
juice of 1/2 a lime ( about 2 tablespoons lime juice)
2 tablespoons chopped coriander
1 x jalapeno sliced (or you can use 6 slices of the pickled jalapeños from a jar)
1 spring onion, roughly chopped
Creamy Coriander Dressing
16g coriander
110g plain Greek yogurt
2 tablespoons lime juice
2 cloves garlic, crushed
60ml olive oil
Salt and freshly ground black pepper
Instructions
Begin with the rice. Rinse it well. Meanwhile, pour the water, salt and coconut milk into a saucepan, bring to to the boil and then add the rice. Simmer with the lid over on a medium - low heat for 20 minutes.
While the rice is cooking you can make the dressing. Simply blitz it all together in a food processor until smooth. Taste and adjust the seasoning to your liking. If it needs a squeeze more lime or a little more salt, don't be afraid to add it.
For the salad mix the avocado, cucumber, feta, lime juice, spring onion, jalapeno and coriander in a bowl.
Whisk the soy sauce, honey, sesame oil, ginger, sriracha and salt in a bowl.
Pat the salmon dry with a little paper towel to absorb any excess moisture and then add a little oil to a frying pan and once hot, fry the salmon for 2-3 minutes, until it's golden and crispy all over. Pour in the sauce and cook for 2 more minutes. Keep stirring it as you don't want the honey to burn.
Scoop the rice into bowls, top with the salad and then salmon, drizzle over the sauce and top with the dressing.
Equipment