Coconut & Kaffir Lime Salmon

• While the rice is cooking, drain baby corn spears. Roughly chop Asian greens. Destem and thinly slice makrut lime leaves. Cut chicken thigh into 2cm pieces. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • When oil is hot, season chicken with salt and pepper, then cook, tossing, until browned, 3-4 minutes.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the salmon dry with paper towel and season both sides. When the oil is hot, add the salmon, skin side down, and cook until just cooked through, 2-4 minutes each side. Transfer salmon to a plate and cover to keep warm. TIP: Patting the skin dry helps it crisp up in the pan!

Add the kaffir lime, ginger and remaining garlic to the pan and cook for 1 minute, or until fragrant. Add the coconut milk and soy sauce. Reduce the heat to medium-low and simmer for 4-5 minutes, or until slightly reduced. TIP: Taste and add a pinch of brown sugar to balance the flavours if you like!