Salmon and coconut rice with ginger and shallot.

One pot recipeLunchDinnerYummy for Kids!Great for entertaining!Fast dinner!Gluten-free
Written By Amanda Cordony

Cook time: 12 mins | Prep time: 10 mins | Serves: 4

Ingredients.

  • 1 cup basmati rice, rinsed well

  • 2 garlic cloves, roughly chopped

  • 4cm ginger, finely grated with microplane

  • 1 tablespoon soy sauce

  • 2 x 200g salmon tail fillets

  • 600ml coconut water

  • 1 cup frozen organic peas

Serve:

  • sriracha sauce

  • kewpie mayonnaise

  • fried shallots

  • soy sauce

  • green chilii finely sliced

Method.

1. In a shallow casserole dish with lid, place on medium heat. Add rinsed rice, garlic, ginger. Stir and toast rice for 2 minutes.

2. Add coconut water, soy sauce and stir. Add salmon tail fillets, skin side up and place lid on. Simmer for 7 minutes.

3. After 7 minutes take the lid off. Peel off the salmon skin and discard. Roughly break up the salmon leaving nice chunks in tact. Add peas, shallots and stir through. Simmer with no lid for 3 minutes until peas are tender and liquid is almost soaked up.

4. Add your toppings sriracha sauce, kewpie mayonnaise, green chilli, fried shallots.

Enjoy! Amanda x

Amanda Cordony https://www.thecordonykitchen.com
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