Every element of this Asian inspired salmon dish is packed with flavour, especially the coconut rice. It is genuinely one of the most delicious things I have ever made. I could not stop eating it.
Honey soy salmon with sticky coconut rice
2 tablespoons dark soya sauce
1 tablespoon sesame oil
1 teaspoon honey
2 salmon filets
75g brown rice
1 small tin coconut milk
2 tablespoons desiccated coconut
1 carrot, thinly sliced lengthwise
1 courgette, thinly sliced lengthwise
1 onion, sliced
2 cloves of garlic, finely chopped
A large handful of baby spinach
Olive oil for cooking
Mix together 1 tablespoon of the soya sauce, all the sesame oil and all the honey. Pour this over the salmon fillets and marinate overnight or at least for an hour.
Put the rice in a saucepan and cover with salted boiling water. Bring to the boil and simmer uncovered for whatever half the cooking time is on the packet. When the rice is half cooked add the tin of coconut milk, stir well and bring back up to the boil. Simmer for the remaining cooking time or until the rice is tender. I find brown rice often takes longer to cook than it says on the packet so make sure you taste test it. When the rice is done, stir in the desiccated coconut.
While the rice is cooking, heat a non-stick frying pan over a high heat and add the salmon to it with any remaining marinade. Cook for 6 – 8 minutes, turning often.
At the same time put a wok over a high heat with a little olive oil. Add the carrot, courgette, onion, garlic and remaining soya sauce and stir fry for 3 – 4 minutes. Add the spinach and stir fry for one more minute.
Serve the salmon, rice and vegetables together. Eat any remaining rice straight out of the saucepan.