Asian Salmon With Coconut Rice

Asian Salmon With Coconut Rice

Rating
5.00rating out of 5

(1182 reviews from our customers)

Prep Time

40 min

Cuisine

Thai

Use within

3-4 days

Here, we embrace Southeast Asian flavour and freshness. You'll learn how to cook perfect salmon with crispy skin, paired with sweet and salty vegetables and a slightly sticky coconut rice. Garnished with lime and mint for freshness.

Prep Time

40 min

Cuisine

Thai

Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
basmati-rice
150g fragrant basmati rice
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
Fish-sauce
1 tbsp fish sauce †
garlic-clove
1 garlic clove
Lime
1 lime
fresh-mint
10g fresh mint
Red-chilli
1 red chilli
Red-onion
1 red onion
Salmon fillets 2
2 salmon fillets †
Soy-sauce-sachet
3 soy sauce sachets (24ml) †
Sugarsnap-peas
100g sugar snap peas
You Will Need
Sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • Fragrant Basmati rice
  • Coconut cream
  • Fish sauce<strong>†</strong>
  • Garlic
  • Lime
  • Mint
  • Red chilli
  • Red onion
  • Salmon fillets<strong>†</strong>
  • Soy sauce<strong>†</strong>
  • Sugarsnap peas
Typical Values per 100g per serving
Energy 740 kJ
177 kcal
3340 kJ
800 kcal
Fat
of which saturates
8.2 g
3.8 g
37.1 g
17 g
Carbohydrate
of which sugars
17.8 g
2 g
80.1 g
9.2 g
Fibre 0.7 g 3.3 g
Protein 7.9 g 35.5 g
Salt 0.49 g 2.23 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Fragrant Basmati rice
Coconut cream
Coconut 100%
Fish sauce
Anchovy (65%), water, salt, sugar
Garlic
Lime
Mint
Red chilli
Red onion
Salmon fillets
Salmon
Soy sauce
Water, soya beans, roasted wheat, wheat, salt, alchohol (ethanol)
Sugarsnap peas
Allergens
  • Allergens highlighted by † (fish, wheat-gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Asian Salmon

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Submerge the coconut cream sachet[s] in boiling water to soften (pop it in a mug for ease!)

Meanwhile, peel and finely slice the red onion[s] 

2 Asian Salmon

Add the rice, softened coconut cream and 350ml [700ml] boiled water to a pot with a matching lid and bring to the boil on a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and leave covered until serving

3 Asian Salmon

Meanwhile, slice the sugarsnap peas lengthways into thin strips (alternatively, you can leave them whole to save time)

Deseed the chilli[es] (scraping the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) the garlic

4 Asian Salmon

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the salmon, skin-side down, and cook for 2 min

Meanwhile, combine the soy sauce and fish sauce with 2 tbsp [4 tbsp] sugar (brown sugar if you have it) in a bowl and mix well

5 Asian Salmon

Transfer the salmon fillets to a baking tray (use tin foil to avoid mess), skin-side up

Put them in the oven for a further 7 min or until cooked through

Meanwhile, return the pan to a medium-high heat with 1 tbsp [2 tbsp] vegetable oil

Add the onion, sugar snaps, garlic and chilli (can't handle the heat? Go easy!) and stir-fry for 3 min

6 Asian Salmon

Meanwhile, halve the lime[s]

Strip the mint leaves from their stalks and chop finely

7 Asian Salmon

Add the sauce to the vegetables and cook for a further 2 min or until reduced and sticky

Remove the pan from the heat and add the juice of 1/2 the [whole] lime, reserving the rest for serving

8

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Serve the rice (press into small cups or bowls and turn out for fancy presentation)

Add the vegetables and salmon to the side and scatter with the mint

Serve with the remaining lime and enjoy!

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