Crispy Salmon
with Coconut Rice and Crackle Topping
Get ready for some heavenly flavours! The crackle topping is made from crunchy peanuts, sesame seeds, garlic and ginger.
Cals 931 · Prot 52 · Carbs 97 · Fat 45
Tips for Kids
35 min
Get ready for some heavenly flavours! The crackle topping is made from crunchy peanuts, sesame seeds, garlic and ginger.
Cals 931 · Prot 52 · Carbs 97 · Fat 45
Tips for Kids
Ingredients
Salmon & cucumber
Skin-on salmon fillet
6*
350 Grams
Salt
1 Tsp
Olive oil
1 Tbsp
Cucumber
2 Piece
Lime
1 Piece
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Coconut flakes
10 Grams
Crackle sauce
Salted peanuts
1*
60 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*
22 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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3896 / 931 |
| Fats (g) | 45.1 |
| of which saturated (g) | 8.6 |
| Carbohydrates (g) | 97 |
| of which sugars (g) | 11.1 |
| Fibers (g) | 8 |
| Proteins (g) | 51.8 |
| Salt (g) | 7.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse the rice.
- Add the rice, a pinch of salt, measured water and coconut flakes to a pot 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 pot from the heat and keep covered until serving.
2 Make crackle
- Meanwhile, roughly chop the peanuts. Peel and grate the garlic and the ginger directly into a large pan.
- 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.
- Transfer to a plate and set aside.
- Reserve the pan.
Tip! Use a rubber spatula to mix the crackle while frying it, and for scraping it from the pan onto a plate.
3 Fry salmon
- Portion the salmon.
- Pat the salmon skin dry.
- Sprinkle the skin with salt.
- Wipe the reserved pan clean.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the salmon skin-side down for 3-4 min.
- Flip and cook for 3-4 further or until cooked through.
4 Prep cucumber
- Meanwhile, slice or shave the cucumber.
- Juice the lime into a bowl and add the cucumber slices.
Tip! If cooking for kids, reserve some cucumber without the lime.
5 Serve
- Serve the Salmon on top of the Coconut Rice with the sliced Cucumbers to the side.
- Top with the crackle.
Tip! If cooking for kids, serve their salmon, rice and the reserved fresh cucumbers separately. Serve some crackle on the side.
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