Crispy-Skinned Salmon & Thai Coconut Sauce
with Basmati Rice & Greens
Go fishing for compliments with this sublime salmon dish. Anyone who tastes the crispy skin, slathered with a tasty coconut sauce and the tender garlicky greens to go with it will be falling at your feet in appreciation!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
basmati rice
(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 bunch
baby broccoli
2 leaves
makrut lime leaves
½
fresh chilli
1 knob
ginger
1 packet
shredded coconut
(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 packet
salmon
(ContainsFish)1 tin
coconut cream
1 packet
miso paste
(ContainsGluten, Soy)1 clove
garlic
Not included in your delivery
olive oil
1.5 cup
water
2 tsp
brown sugar
1 tsp
rice wine vinegar
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the baby broccoli and cut in half lengthways. Thinly slice the makrut lime leaves. Finely chop the garlic. Finely grate the ginger. Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a small bowl. TIP: Makrut lime leaves have a fibrous texture, so you want to slice them very thinly!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Season with salt and pepper. Transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to the plate with the veggies. TIP: Place the salmon on the plate skin-side up to keep the skin crisp! TIP: Patting the skin dry helps it crisp up in the pan!
Wash and dry the frying pan, then return to a medium-high heat. Add the coconut cream, ginger, brown sugar, makrut lime leaves, miso paste, rice wine vinegar and remaining garlic. Cook, stirring, until heated through, 3-4 minutes.
Thinly slice the long green chilli (if using). Divide the basmati rice and veggies between plates. Top with the crispy-skinned salmon and spoon the Thai coconut sauce around the salmon. Garnish with the toasted coconut and chilli. TIP: Keep the salmon skin crisp by spooning the sauce around but not over the salmon.