Wild salmon with coconut chutney & green pilau
Wild salmon contains less saturated fat, is darker, has firmer flesh and a stronger taste, making it an ideal partner for these spice and citrus flavours
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Prep:15 mins
Cook:35 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 553
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fat 21g
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saturates 8g
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carbs 51g
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sugars 13g
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fibre 11g
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protein 34g
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salt 0.2g
Ingredients
- 1 tsp rapeseed oil
- 1 onion, sliced
- 25g ginger, cut into thin matchsticks
- 2 garlic cloves, chopped
- 1 green chilli, deseeded and sliced
- 2/3 small pack coriander
- handful mint leaves
- 20g creamed coconut
- 1 lime, zested and ½ juiced
- 50g brown basmati rice
- 2 x 100g skinless wild salmon fillets, thawed if frozen
- head of spring greens (about 175g), stalks trimmed, finely shredded (remove outer leaves if tough)
- 125g frozen peas
- 1 tbsp ground coriander
Method
Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.
Meanwhile, boil the rice for 20 mins, then drain.
Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.
Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.
