Crispy Salmon

with Coconut Rice and Crackle Topping
Delicious, crispy salmon with cucumber and a crackle topping, made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!
558 Reviews
Cals 975 · Prot 52 · Carbs 84 · Fat 50
Family-Friendly
Try Hello Chef Now
30 min
Crispy Salmon with Coconut Rice and Crackle Topping
Delicious, crispy salmon with cucumber and a crackle topping, made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!
558 Reviews
Cals 975 · Prot 52 · Carbs 84 · Fat 50
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salmon and cucumber
Skin-on salmon fillet 6*
350 Grams
Salt
1 Tsp
Olive oil
1 Tbsp
Cucumber
2 Piece
Lime
1 Piece
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Coconut sugar
5 Grams
Water
100 ML
Coconut milk
200 ML
Crackle sauce
Salted peanuts 1*
40 Grams
Garlic cloves
1 Piece
Ginger
30 Grams
Sesame seeds 3*
10 Grams
Turmeric powder
2 Grams
Chilli flakes
2 Grams
Olive oil
2 Tbsp
Honey
15 Grams
Tamari 9*
15 ML

Allergens

*6 Fish, *1 Peanuts, *3 Sesame Seeds, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Rice

1 Rice

Rinse the basmati rice. Add the rice, a pinch of salt, the sugar, measured water and coconut milk to a saucepan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
Make crackle topping

2 Make crackle topping

Meanwhile, roughly chop the peanuts. Peel and grate the garlic and the ginger directly into a saucepan. Place the pan over a medium heat with the peanuts, sesame seeds, turmeric powder, chilli flakes (spicy!), olive oil, honey and tamari. Stir for 4-5 min or until the mix thickens. Remove from the heat and set aside.
Fry

3 Fry

Meanwhile, portion the salmon. Pat the salmon skin dry. Sprinkle the salmon skin with salt. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the salmon skin-side down and cook for 3-4 min. Flip and cook for 3-4 further or until cooked through.
Prep

4 Prep

Meanwhile, wash and slice the cucumber. Juice the lime into a bowl and add the cucumber slices.
Serve

5 Serve

Divide the coconut rice among plates. Serve the fried salmon skin side up with the sliced cucumbers to the side. Top with the crackle. Serve immediately.
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