Thai salmon parcel with saffron, chilli and coconut rice
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Limes | |
| 1 | 1 inch piece ginger | |
| 1 | Stick lemon grass | |
| 2 | smalls | Salmon steaks |
| 2 | tablespoons | White wine |
| 1 | tablespoon | Olive oil |
| 2 | Kaffir lime leaves | |
| 2 | tablespoons | Olive oil |
| 6 | Spring onions | |
| 2 | Cloves garlic; crushed | |
| 1 | small | Bunc fresh coriander |
| 1 | Fresh red chilli; halved and seeded | |
| 1 | pinch | Saffron strands |
| 150 | millilitres | Boiling water |
| 40 | grams | Creamed coconut |
| 175 | grams | Frozen white rice |
| 25 | grams | Butter |
| Salt and ground black pepper | ||
Directions
FOR THE DRESSING
FOR THE RICE
Preheat oven to 220c/425f/Gas 7.
1 Sit a large square of greaseproof paper on top of the same sized square of foil. Fold in half and cut out a half heart which, when opened forms a heart-shape large enough to comfortably enclose the fish and flavourings.
2 Slice one lime thinly and slice the ginger. Arrange, overlapping on the paper. Bruise the lemon grass with a knife, twist to release the juices and lay on top of the lemons and ginger.
3 Place the salmon steak on top and pour over the wine and oil. Season well and add the lime leaves. Fold the paper over and roll up the edges like a Cornish pastie to seal.
4 Place on a baking sheet and bake for about 10 minutes until the parcels puff up and the salmon is cooked.
5 For the Rice: Put the saffron and creamed coconut in a blender with a good pinch of salt, chilli and boiled water. Stir until coconut dissolves.
6 Melt the butter in a medium sized pan and add the rice. Pour in the saffron coconut milk. Bring to the boil, cover the pan tightly and reduce the heat. Simmer for eight minutes.
7 For the Dressing: Finely chop the spring onions and coriander. Heat the oil in a small frying pan, add the spring onion and garlic and cook for a minute. Remove from the heat and squeeze in the juice from the remaining lime.
8 Remove the salmon from the oven and open up the parcels. Remove the salmon onto a side plate and pour the liquid from the parcel into the spring onion mixture in the small frying pan. Heat together for a minute.
9 Remove the rice from the heat and spoon an amount onto a serving plate.
Place the salmon on top and pour over the dressing from the pan. Garnish with the extra coriander.
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Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.