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Salmon with Coconut Rice & Ruby Grapefruit Salad
- Step 1
Prepare rice; place water and rice in a medium saucepan (or in a rice cooker using equal water to rice) over high heat. Bring to the boil, cover and reduce heat to low. Cook for 8-10 mins or until the rice is tender and the water has been absorbed. Allow to cool slightly.
- Step 2
Meanwhile, while rice is cooking prepare sauce. Combine sauce ingredients in a small bowl. Set aside.
- Step 3
Heat oil in a non-stick frying pan over medium-high heat and add TASSAL Salmon Fillets. Cook for 5 mins each side then remove pan from heat.
- Step 4
Combine the rice, coriander and half the dressing in a large bowl and toss to combine. Divide the mixture between 4 serving bowls and top with cooked salmon, cucumber, ruby grapefruit and green & red chillies. Spoon remaining dressing over salmon fillets. Sprinkle with chopped peanuts and garnish with a few sprigs of coriander. Serve immediately and enjoy!
460g TASSAL Fresh Tassie Salmon, Skin-off
1 tbsp oil
½ bunch coriander leaves, roughly chopped
2 Lebanese cucumbers, cut in long julienne
1 ruby grapefruit, peeled & segmented
1 long green chilli, thinly sliced
1 long red chilli, thinly sliced
1½ cups jasmine rice
600ml cold water
240ml can coconut milk
1 tbsp fish sauce
2 tsp grated lime zest
3 tbsp lime juice
¼ cup chopped peanuts
extra coriander leaves