CRISPY SKIN SALMON WITH COCONUT RICE + CUCUMBER SALAD
SERVES 4 | GLUTEN FREE | 10 MINS PREP TIME | 20 MINS COOK TIME
This dish ticks all the boxes for me! It packs a punch in the flavour department and is something I cook on the regular. Quick enough for a midweek meal, yet delicious enough for entertaining friends. A variety of textures, rich coconut rice to soak up the punchy sambal dressing and a big hit of freshness from the cucumber and coriander.
1 1/2 cups jasmine rice
1 3/4 cups water
400ml coconut milk
1 tsp salt
4 salmon fillets, skin on
2 tbsp extra virgin olive oil
1 large telegraph cucumber
1/4 red onion, finely sliced
1 large bunch coriander
1 tbsp sambal paste
2 limes, juiced
4 tbsp fish sauce
4 tsp caster sugar
Fried shallots to serve
To make the coconut rice, rinse rice under cold water. Place rice, water, coconut milk and salt in a medium saucepan. Stir to combine. Place saucepan over medium heat and bring to a simmer. Cover and allow to cook for 10-15 minutes, stirring occasionally until rice is tender and liquid has been absorbed.
Place a large frypan over medium-high heat. Dry salmon skin well with paper towel. Season with salt and pepper. Add oil to pan. Place salmon skin side down, pressing down on each fillet to ensure skin is flat against the base of the pan. Cook for 2-3 minutes on each side. Remove from pan and allow to rest.
To make the cucumber salad, cut cucumber in half and remove seeds from the centre with a spoon. Finely slice and add to a bowl with onion and coriander. In a small bowl mix together sambal, lime juice, fish sauce and sugar. Pour over cucumber and toss to combine.
To serve, place a generous spoonful of coconut rice onto each plate. Top with salmon skin-side up and cucumber salad. Garnish with fried shallots and extra dressing if desired. Enjoy!