Salmon and coconut rice with cherry tomatoes and kale.
Cook time: 15 mins | Prep time: 15 mins | Serves: 4
Ingredients.
4 x 180g salmon fillets, skinless, boneless
1 cup jasmine rice, rinsed
400ml coconut milk
1 tablespoon fresh ginger, finely grated
200g cherry truss tomatoes, halved
4 kale leaves, stalk removed, roughly chopped
1 tablespoon soy sauce
4 stalks coriander
1 lime, cut into wedges
Serve:
2 tablespoons kewpie mayonnaise
1 tablespoon fried shallots
1 tablespoon soy sauce
Method.
1. In a deep fry pan with lid, place the burner on low/medium heat. Add olive oil, rice and ginger. Stir to combine. Add the coconut milk, 300ml of water and stir and bring to a light simmer.
2. Sit salmon fillets. Skin side up if not skinless. (peel it off at the end of the cook). Place lid on and cook for 10 minutes.
3. After 10 minutes take the lid off and add the cherry tomatoes, kale and soy sauce. Place the lid back on for 1 minute.
4. Take off the heat and sit for 5 minutes. Add coriander leaves and lime wedges on top.
5. Serve with kewpie mayonnaise, fried shallots, and extra soy to taste.
