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Prep Time
35 min
Cuisine
Thai
Here, we embrace South East 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
35 min
Cuisine
Thai
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 801 kJ 191 kcal |
2879 kJ 687 kcal |
Fat of which saturates |
9.2 g 5.2 g |
33.1 g 18.5 g |
Carbohydrate of which sugars |
17.8 g 1.9 g |
63.9 g 7 g |
Fibre | 1.9 g | 7 g |
Protein | 9.4 g | 33.8 g |
Salt | 0.59 g | 2.11 g |
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.
Boil a kettle
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Submerge the coconut cream sachet[s] in boiled water to soften (pop it in a mug for ease!)
Meanwhile, peel and finely slice the red onion[s]
Add the basmati 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
Meanwhile, slice the sugar snap peas lengthways into thin strips (alternatively, you can leave them whole to save time)
Deseed the red chilli[es] (scrape the seeds out with a teaspoon) and chop finely
Peel and finely chop (or grate) the garlic
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
Transfer the salmon fillets to a baking tray, skin-side up (use tin foil to avoid mess)
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 sliced onion, sugar snaps, garlic and chilli (can't handle the heat? Go easy!) and stir-fry for 3 min
Meanwhile, halve the lime[s]
Strip the mint leaves from their stalks and chop finely
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 [1] lime, reserving the rest for serving
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 chopped mint
Serve with the remaining lime and enjoy!