Hot Honey And Sesame Salmon With Coconut Rice And Coriander

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Hot Honey And Sesame Salmon With Coconut Rice And Coriander

By: Margie Nomura

Crispy hot honey and sesame salmon bowls with the MOST delicious coconut rice served with avocado, cucumber and feta salad and a creamy coriander dressing.

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 4 servings

Ingredients

For the coconut rice:

• 2 cups basmati or long grain white rice
• 400 ml coconut milk , full fat
• 350 ml water
• salt

For the salmon:

• 4 salmon fillets , cut into 1-inch cubes and skin removed
• 80 ml light soy sauce
• 2 tbsp honey
• 2 tbsp sesame oil
• 1 tsp fresh grated ginger
• 1 tsp sriracha
• 4 garlic cloves , crushed
• 2 tbsp olive oil
• 1 tsp salt

For the Cucumber Avocado Salad:

• 2 avocados , diced
• 1 cucumber , peeled– the watery seeds removed and then sliced into half moons
• 70 g crumbled feta
• juice of 1/2 a lime , about 2 tablespoons lime juice
• 2 tbsp Chopped cilantro (coriander)
• 1 jalapeno , sliced - or you can use 6 slices of the pickled jalapeños from a jar
• 1 scallion (spring onion) , roughly chopped

For the Creamy Coriander Dressing:

• 16 g Cilantro (coriander)
• 110 g plain Greek yogurt
• 2 tbsp lime juice
• 2 garlic cloves , crushed
• 60 ml olive oil
• Salt and freshly ground black pepper

Instructions

1. Begin with the rice. Rinse it well. Meanwhile, pour the water, salt and coconut milk into a saucepan, bring to to the boil and then add the rice. Simmer with the lid over on a medium - low heat for 20 minutes.
2. While the rice is cooking you can make the dressing. Simply blitz it all together in a food processor until smooth. Taste and adjust the seasoning to your liking. If it needs a squeeze more lime or a little more salt, don't be afraid to add it.
3. For the salad mix the avocado, cucumber, feta, lime juice, spring onion, jalapeno and coriander in a bowl.
4. Whisk the soy sauce, honey, sesame oil, ginger, sriracha and salt in a bowl.
5. Pat the salmon dry with a little paper towel to absorb any excess moisture and then add a little oil to a frying pan and once hot, fry the salmon for 2-3 minutes, until it's golden and crispy all over. Pour in the sauce and cook for 2 more minutes. Keep stirring it as you don't want the honey to burn.
6. Scoop the rice into bowls, top with the salad and then salmon, drizzle over the sauce and top with the dressing.

Recipe Reel Here