Crispy-Skinned Salmon & Thai Coconut Sauce
with Basmati Rice & Greens
- Sulphites
- Fish
- Gluten
- Soy
- May contain traces of allergens
- Gluten
- Peanuts
- Traces of Tree Nuts
- Sesame
- Milk
- Soy
Go fishing for compliments with this sublime salmon dish. Anyone who tastes the crispy skin, slathered with a tasty coconut sauce and the tender garlic greens to go with it will be falling at your feet in appreciation!
Ingredients
1 packet
basmati rice
1 bag
green beans
1 bunch
broccolini
2 leaves
makrut lime leaves
1 clove
garlic
1 knob
ginger
1 packet
shredded coconut
(Contains: Sulphites, May contain traces of allergens, Gluten, Peanuts, Traces of Tree Nuts, Sesame, Milk, Soy)
1 packet
salmon
(Contains: Fish)
1 packet
Coconut Cream
1 packet
miso paste
(Contains: Gluten, Soy)
½
Fresh Chilli
Not included in your delivery
Olive Oil
1.5 cup
water
½ tbs
brown sugar
1 tsp
rice wine vinegar
Nutrition
You will need
Cooking Steps
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 green beans. Trim the broccolini and cut in half lengthways. Thinly slice the makrut lime leaves. Finely grate the garlic and 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 cut them very thinly!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans and broccolini 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 with salt and pepper. 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, 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 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The coconut sauce received mixed reviews; some loved its deliciousness, while others found it too rich or sweet for the salmon.
- Ease of prep: Vegetable preparation was a bit time-consuming; consider microwaving the vegetables for a quicker option.
- Suggestions: For a brighter flavour, use more makrut lime leaves. Consider thinning the sauce if you find it too thick.
- Next-day meals: Several customers wished for larger portions, as they wanted to keep eating or have leftovers.
