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Lime Salmon with Coconut Rice

Lime Salmon with Coconut Rice

This is a simple way to spice up your salmon and to add the some of the delicious flavours of the South Coast region of India - lime and coconut. Just a mouthful of this wonderfully light dish is enough to get you imagining lying on the beach with palm trees swaying behind you (seriously, try it!)

Serves: 4 people
Preparation time: 5 mins
Cooking Time: 7 mins
Difficulty: Easy

Spiciness

Medium

If you like this recipe try these

Coastal Aromatic Fish (Malabari Macchi)

Lemon Rice


This recipe features

Ingredients

  1. 2 portions of rice, cooked through
  2. 2 tablespoons desiccated coconut, toasted 
  3. 2 tbsp fresh coriander, chopped
  4. 450g salmon fillet cut into four
  5. 2 tbsp Patak's Lime Pickle
  6. 2 tbsp vegetable oil

Methods

  1. Toast the coconut - A great way to toast coconut is to heat it gently in a dry frying pan for a few minutes, or until it begins to colour.
  2. Coat the non skin side of the salmon with the Patak's Lime Pickle.
  3. Heat the oil in a non-stick frying pan and fry the salmon skin side down for 4 minutes, turn the salmon over and turn off the heat (leave for a further 3 minutes).
  4. Stir the coriander and toasted coconut through the readymade rice and serve with the salmon

Complement this dish with these products:

Plain Chapattis

Sweet Mango Chutney



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