Thai Salmon with Coconut Rice

Ingredients

Serves 4
For the salmon:

• 4 skinless salmon fillets
• A medium red chilli
• 2 large garlic cloves
• 2 tbsp runny honey
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• Bunch of fresh coriander chopped

For the rice:

• 1 red pepper diced
• 3 shallots (or 1 onion) finely sliced
• 2 limes (zested & juiced)
• 1 400g tin of coconut milk
• Half a pint (at least) of chicken stock
• 1 tbsp olive oil
• 20g butter
• 1 clove garlic
• A tbsp Thai red curry paste (or more for spicier!)
• Half teaspoon salt
• Soy sauce
• About 300g of rice (either basmati or long grain)
• Red chilli, coriander and spring onions to garnish

Method

1. The salmon is best if left to marinate for a few hours so begin by mixing all of the salmon ingredients together and rub all over the salmon fillets. Leave for a couple of hours at least and then transfer to a baking tray ready to put in the over a bit later.
2. For the rice, melt the butter and olive oil in a wide based pan ( I use my wok for this) and add the shallots and red pepper and cook over a low heat until soft (probably around 10 mins). Then add the garlic, red curry paste and chopped lime zest and stir until just heated through. Put the oven on to 200c (fan oven 180C) gas mark 6.
3. Now add the rice and salt, stir until coated in the curry paste and add both the coconut milk and the stock and give it a good stir. Make sure it has all boiled before turning down to a simmer. Keep stirring every now and then. This should take about 20 - 30 minutes so you need to put your salmon in the oven after about 10 minutes. The salmon should take 15 - 20 minutes.
4. Before serving, add the lime juice and stir. Serve the rice with the roasted salmon on top, garnished with diced red chilli, sliced spring onion and chopped fresh coriander.

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