Sticky Salmon with Coconut Rice

A stunning and delicious dinner that looks fancy but couldn’t be easier.
A flavor-packed coconut rice baked in little parchment parcels until crispy and topped with sticky, glazed salmon fillets. Tuesday night dinner will definitely be the most memorable meal of the week…

Recipe:

• 4 cups (640G) cooked jasmine rice

• ¾ cups (180ML)coconut milk

• 1 tablespoon vegetable or coconut oil (melted)

• 1 bunch dill, chopped 

• 1 teaspoon lemongrass paste

• 1 red chili, seeds removed and sliced, plus extra to serve

• finely slices green onions, coriander leaves and lime wedges to serve

Glaze for salmon: 

• 1½ teaspoons grated ginger

• ¼ cups (60 ML) lime juice

• 1½ tablespoons fish sauce

• ¼ cup (60G) firmly packed brown sugar

• 4 X 140G salmon fillets, skin removed

Preheat oven to 425°F/220°C.

Cut 4 sheets of parchment paper in 17-inch/45cm lengths. Fold the long sides at 11/2” pleated folds, twist the ends and open the center to form a flat bottom. Place parchment parcels on a baking sheet.

In a bowl combine cooked rice, coconut milk, oil, lemongrass paste, chopped red chilli, dill and onions. Spoon the rice mixture into each parchment parcel and bake for 30-35 minutes until the edges are crispy.

To make the glaze:
Combine the ginger, lime juice, fish sauce and sugar in a small saucepan and cook until thickened, about 2 minutes. Pour into a dish, add the salmon and toss to coat.

Place the sticky salmon on top of the baked rice and return to the oven . Bake or broil for 5-6 minutes until fish is cooked to your liking. Sprinkle with slices of chilli, coriander leaves and chopped green onion. Serve with wedges of lime.