I am not a great lover of salmon and I wouldn’t order it in a restaurant, but when I saw this recipe and read the ingredients, I decided that I really should try this out as I knew my husband would love it.   It has ‘almost’ changed my mind about salmon as it was decidedly delectable;  the salmon retained all of its moisture and flavour but was encased in a delicious coating of the sticky marinade.  The coconut rice was divine; not something that I normally cook but I will definitely be cooking it again fairly soon.  The marinade/sauce was to die for…..

The dish looked so tempting that I forgot to add the coriander and pepper flakes before serving!

INGREDIENTS to serve 4

For the marinade:
1/3 cup Tamari (gluten-free)
2 tablespoons honey
1 tablespoon peanut butter
2 teaspoons cider vinegar
1 large garlic clove, grated or pressed
1 teaspoon fresh grated ginger

For the Salmon + Bowls:
1 tablespoon Sesame Oil
4 Salmon fillets
Steamed vegetables of your choice (I used baby corn, asparagus and sugar snaps)
Coconut Rice (see below)
Coriander for garnish
Crushed Red Pepper flakes for garnish

For the Coconut Rice:
1 x 14oz can full fat Coconut Milk
2 cups chicken stock
2 teaspoons honey
1 tablespoon unsalted butter
½ teaspoon sea salt
2 cups Jasmine Rice

METHOD:

For the marinade:
Add all the ingredients to a bowl and whisk until combined. Place the salmon fillets into a storage bag with 2 tablespoons of the marinade and leave in the fridge for at least 30 minutes, or overnight. Keep the remaining marinade in the fridge until you are ready to cook the salmon.

Coconut Rice:
Bring the coconut milk, chicken stock, honey, butter and salt to the boil in a medium-sized saucepan. Stir in the rice, cover and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork to serve.

For the Salmon + Bowls:
Once the rice is cooking, heat the sesame oil in a large fry pan over a medium heat. Add the salmon fillets (skin side up) until you can see that the salmon is cooked half-way up the sides – about 4 minutes.   Carefully turn the salmon over and cook for a further 4 minutes or until just cooked through.

Whilst the salmon is cooking,  steam your vegetables and put the remaining marinade into a small saucepan;  simmer until it is slightly thickened and reduced by about half.

Fill a bowl with coconut rice, top with a salmon fillet and the steamed vegetables and drizzle with the sauce.   Garnish with the coriander and red pepper flakes if desired (if you can remember them!!)

Sticky Salmon + Coconut Rice Bowls

A forkful of tasty sticky salmon

Recipe adapted from the blog of Nourished Peach

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.