NZ Coconut & Makrut Lime Salmon
with Garlic Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Jasmine rice
1
Lime
Makrut Lime Leaves
1
Carrot
2
Garlic
1
Courgette
Salmon
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water and salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) and courgette into half-moons. Very finely chop the makrut lime leaves. TIP: The leaves are fibrous so make sure to cut them very thin. Slice the lime into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and zucchini and cook, tossing, until softened, 5-6 minutes. Season with a pinch of salt and pepper, then 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 a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness).
While the fish is cooking, add the coconut milk, makrut lime leaves, brown sugar and soy sauce to a small saucepan over a medium-high heat. Cook, stirring occasionally, until the sauce has heated through and thickened slightly, 2-3 minutes.
Divide the garlic rice and veggies between bowls. Top with the salmon and spoon over the makrut lime coconut sauce. Serve with the lime wedges on the side.
