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.

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