Crispy Salmon

with Coconut Rice and Crackle Topping

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Instructions

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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.

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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 peanutssesame seedsturmeric powderchilli flakes (spicy!)olive oilhoney and tamari. Stir for 4-5 min or until the mix thickens. Remove from the heat and set aside.

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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. 

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4 Prep

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

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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. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes.

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Delicious, crispy salmon with cucumber and a crackle topping, made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!

Cooking Time: 30 min

Cals 1059 · Prot 54 · Carbs 86 · Fat 59

Gluten-Free

Dairy-Free

Ingredients

Number of people

Salmon and cucumber

Skin-on salmon fillet 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 40 Grams
Garlic cloves 1 Piece
Ginger 30 Grams
Sesame seeds 10 Grams
Turmeric powder 2 Grams
Chilli flakes 2 Grams
Olive oil 2 Tbsp
Honey 15 Grams
Tamari 15 ML

Delicious, crispy salmon with cucumber and a crackle topping, made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!

Cooking Time: 30 min

Cals 1059 · Prot 54 · Carbs 86 · Fat 59

Gluten-Free

Dairy-Free

Instructions

photo

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.

photo

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 peanutssesame seedsturmeric powderchilli flakes (spicy!)olive oilhoney and tamari. Stir for 4-5 min or until the mix thickens. Remove from the heat and set aside.

photo

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. 

photo

4 Prep

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

photo

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. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes.

Pro tip

Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Ingredients

Number of people

Salmon and cucumber

Skin-on salmon fillet 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 40 Grams
Garlic cloves 1 Piece
Ginger 30 Grams
Sesame seeds 10 Grams
Turmeric powder 2 Grams
Chilli flakes 2 Grams
Olive oil 2 Tbsp
Honey 15 Grams
Tamari 15 ML
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