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
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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.
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
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
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
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
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
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
Meanwhile, halve the lime[s]
Strip the mint leaves from their stalks and chop finely
7
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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