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Salmon, Soy Vegetables & Coconut Rice

Salmon, Soy Vegetables & Coconut Rice

Rating
4.5rating out of 5

(1406 reviews from our customers)

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

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!

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!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Red-chilli
1 red chilli
Lime
1 lime
garlic-clove
1 garlic clove
Soy-sauce-sachet
3 soy sauce sachets (24ml) †
fresh-mint
10g fresh mint
Fish-sauce
1 tbsp fish sauce †
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
Sugarsnap-peas
80g sugar snap peas
salmon fillets skinless
2 salmon fillets †
basmati-rice
150g fragrant basmati rice
You Will Need
Sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 red chilli
  • 1 lime
  • 1 garlic clove
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 10g mint
  • 1 tbsp fish sauce<span class="strong">†</span>
  • 50g solid coconut cream
  • 80g sugar snap peas
  • 2 x 110g salmon fillets (skinless)<span class="strong">†</span>
  • 130g basmati rice
Typical Values per 100g per serving
Energy 810 kJ
193 kcal
2912 kJ
695 kcal
Fat
of which saturates
9.3 g
5.2 g
33.5 g
18.6 g
Carbohydrate
of which sugars
18 g
1.9 g
64.8 g
7 g
Fibre 2 g 7.4 g
Protein 9.4 g 33.7 g
Salt 0.6 g 2.14 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
1 red onion
red onion
1 red chilli
red chilli
1 lime
lime
1 garlic clove
garlic
1 soy sauce sachet (8g)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
10g mint
mint(100%)
1 tbsp fish sauce
anchovy (fish) (65%), water, salt, sugar
50g solid coconut cream
white coconut kernal 100%
80g sugar snap peas
sugar snap peas
2 x 110g salmon fillets (skinless)
salmon (fish)(100%)
130g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (gluten, soya, fish)

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 Salmon, Soy Vegetables & Coconut Rice

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]

2 Salmon, Soy Vegetables & Coconut Rice

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

3 Salmon, Soy Vegetables & Coconut Rice

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

4 Salmon, Soy Vegetables & Coconut Rice

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 Salmon, Soy Vegetables & Coconut Rice

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

6 Salmon, Soy Vegetables & Coconut Rice

Meanwhile, halve the lime[s]

Strip the mint leaves from their stalks and chop finely

7 Salmon, Soy Vegetables & Coconut Rice

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

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 chopped mint

Serve with the remaining lime and enjoy!

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