WILD SALMON WITH COCONUT CHUTNEY & GREEN PILAU

Wild salmon with coconut chutney & green pilau image

Wild salmon contains less saturated fat, is darker, has firmer flesh and a stronger taste, making it an ideal partner for these spice and citrus flavours

Provided by Sara Buenfeld

Time 50m

Number Of Ingredients 14

Ingredients

1 tsp rapeseed oil
1 onion , sliced
25g ginger , cut into thin matchsticks
2 garlic cloves , chopped
1 green chilli , deseeded and sliced
⅔ small pack coriander
handful mint leaves
20g creamed coconut
1 lime , zested and 1/2 juiced
50g brown basmati rice
2 x 100g skinless wild salmon fillets , thawed if frozen
head of spring greens (about 175g), stalks trimmed, finely shredded (remove outer leaves if tough)
125g frozen peas
1 tbsp ground coriander

Steps:

Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.
Meanwhile, boil the rice for 20 mins, then drain.
Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.
Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.

Nutrition Facts : Calories 553 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium