all in one baked rice with wild salmon




1 cup of white rice

2 cups of coconut water

6 cardamon pods

2 teaspoons currants

2 stalks of broccolini or kale - chopped up

2 cocktail truss tomatoes cut into 1/4’s

2 x 180g Wild caught salmon

Sea salt and pepper to taste

2 tablespoons of lemon juice


1 tablespoon of mixed fresh herbs - oregano, thyme, parsley and or basil.

2 teaspoons of whole egg mayonnaise

1/2 teaspoon dijon mustrad.

1 teaspoon of sesame seeds

Olive oil and sea salt to serve


1 Preheat oven to 200C fan forced. In two individual baking dishes evenly half the rice, the coconut water, cardamon pods, currants and stir. Then evenly add broccolini/kale and tomatoes into each dish.

2. Lay a piece of salmon over the top of each dish, skin side up. Add sea salt, pepper and lemon juice over the top.

3. Cover with baking paper and then foil. Place onto a baking tray and bake in the oven for 20 minutes. If you dont want to eat skin, peel off when you take it out of the oven. If you want the skin crisp up in oven for another 5 minutes (on top shelf)

4. Mix the mayonnaise and mustard together in a bowl and set aside.

5. To serve add fresh herbs, dollop of mustard mayonnaise, sesame seeds, olive oil and seasoning.

NOTE: For a low carb meal swap rice for cauliflower rice, reduce coconut water to 1/3 cup in each dish and check dishes after 15 minutes. Please note I have not tried this version but a few lovely instagram followers suggested this. If you try this please #thecordonykitchen so I can check out your lovely meal xx