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!
Cals 1059 · Prot 54 · Carbs 86 · Fat 59
Family-Friendly
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30 min
photo
Delicious, crispy salmon with cucumber and a crackle topping, made from crunchy peanuts, sesame seeds, garlic and ginger. Yum!
Cals 1059 · Prot 54 · Carbs 86 · Fat 59
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

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.
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. 
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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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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