I love Jamie’s 15 Minute Meals, not least for the enticing presentation of the recipes. The photographs are fabulous and the food styling innovative.
I got the idea for this simple dish from a couple of 15 minute meals recipes: Green Tea Salmon with Coconut Rice and Jamie’s Killer Kedgeree.
I made another visit to the hot smoked salmon stall at the Orange Grove Markets in Leichhardt to acquire a chili hot smoked salmon fillet. It would be really easy to just cook a salmon fillet yourself too.
1 cup basmati rice
1 cup light coconut milk
1 cup boiling water
Handful of coconut flakes
A large handful of sugar snap peas
A large handful of green beans
3 spring onions
A scattering of shelled pistachios
1 cooked salmon fillet
To make rice, combine the rice, coconut milk, boiling water and lemon in a saucepan. Bring to the boil, turn down heat, cover, and simmer for 10 minutes or so, stirring occasionally, until rice is almost cooked. Turn off heat and leave rice to finish cooking while you prepare the rest of the dish.
Cook the sugar snap peas and beans, separately, in the microwave, until just cooked but still crunchy.
Assemble the dish by placing the cooked rice minus the lemon half in a bowl. Flake the salmon fillet and scatter over the rice. Top with the coconut flakes.
PS The coconut rice is sensational and I’ll be cooking this again!
Arrange the sugar snap peas and beans on a serving platter to accompany the fish and rice, scattering with sliced spring onions and pistachios.
You can serve this salmon and rice dish with any vegetables and garnishes you like, or that takes your fancy.
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