TANDOORI SALMON WITH COCONUT AND CORIANDER RICE

2015-02-26
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Vital Statistics

Preparation Time

5 minutes

Cooking Time

30 minutes + 3-4 hours
marinating

Serves

4

Ingredients

  • Bart Smokehouse Barbecue Tandoori Rub
  • 4 salmon steaks, skinless
  • 240g basmati rice
  • 400ml can of coconut milk
  • 250ml water
  • 2 tbsp desiccated coconut
  • 1 lime
  • Small bunch of coriander, chopped
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  1. Put the salmon steaks into the marinade bag, sprinkle in the Tandoori rub and shake up the bag to coat. Refrigerate for 3-4 hours.
  2. Pre-heat the oven to 180C. Put the rice and coconut milk, water and desiccated coconut in a lidded saucepan with a good pinch of salt. Bring to a simmer, stir well and put the lid on. Simmer for 15 minutes until most of the liquid is absorbed. Take off the heat, grate in the lime zest and quickly fork through. Replace the lid and leave to steam for 10 minutes.
  3. While the rice is cooking put the salmon , still in the marinading bag, in an oven dish. Bake in the top of the oven for approx. 15 minutes, depending on the tickness of the salmon.
  4. Fluff the rice with a fork and mix in the coriander. Divide between 4 plates and top with a piece of salmon. Drizzle over any cooking juices from the marinade bag and serve with a wedge of lime and steamed tendersteam broccoli.
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