Salmon Coconut Basmati Rice Recipes Recipe For Potato

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COCONUT CURRY SALMON WITH GREEN BEANS & POTATOES



Coconut Curry Salmon with Green Beans & Potatoes image

A satisfying Coconut Curry Salmon with Green Beans & Potatoes recipe that is still summery enough to keep dinner light when enjoying warm summer days.

Provided by Elle

Categories     Main Course

Time 45m

Number Of Ingredients 20

250-300 g baby new potatoes, (scrubbed clean and cut in half or quarters, depending on size)
1 tablespoon coconut oil
2 cloves garlic, (minced)
2 small yellow onions, (diced)
1 tablespoon freshly minced ginger
2 fresh red chilies, (seeded and deveined)
3 roma or 2 large vine-ripened tomatoes, (diced)
3 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon turmeric powder
1 teaspoon ground paprika ((sweet))
generous grind of black pepper
1 teaspoon sea salt
1 x 400 ml can organic coconut milk
1/4 cup vegetable broth ((60 ml))
500 g skinless salmon filet (cut into 2 cm cubes)
handful green beans (trimmed and halved (100-150 g))
1 tablespoon freshly squeezed lemon juice
fresh coriander leaves or parsley, (to garnish)
whole grain basmati rice or jasmine rice

Steps:

  • Cook the potato in salted, boiling water for 8-10 minutes, until almost tender. Drain and set aside.
  • Meanwhile, in a large saucepan or wok, over medium heat, heat the oil. Add onions, ginger and garlic and cook until onions starting to soften but not brown, about 8 minutes.
  • Add fresh chili, tomatoes, cumin, coriander, turmeric, paprika, black pepper, and sea salt and cook for about 2 minutes, until fragrant.
  • Add the coconut milk and broth, increase the heat to medium high, once reaches a light boil, then reduce heat to medium again and let simmer for 5 minutes, stirring occasionally.
  • Add the salmon, potatoes and green beans and bring to a light simmer. Cook for about 5 minutes or until the salmon is cooked through. Note: I like my beans al dente, so if you prefer them more cooked, add them a couple minutes earlier than the fish.
  • Stir in the lemon juice. Serve over rice, topped with cilantro or parsley leaves. Enjoy!
  • If cooking for two, leftovers can be enjoyed reheated the next day.

Nutrition Facts : Calories 496 kcal, ServingSize 1 serving

BAKED SALMON WITH COCONUT CRUST



Baked Salmon with Coconut Crust image

Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.

Provided by Ben S.

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 6

4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
½ cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
¼ cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray

Steps:

  • Preheat oven to 425 degrees.
  • Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
  • In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
  • Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Steps:

  • Make rice:
  • Preheat oven to 400°F.
  • In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
  • Make sauce:
  • In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • Prepare vegetables:
  • In a bowl toss together all vegetable ingredients.
  • Prepare grill.
  • Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
  • Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

PLANKED SALMON WITH COCONUT RICE



Planked Salmon with Coconut Rice image

Provided by Victoria Granof

Categories     Rice     Soy     Bake     Marinate     Dinner     Coconut     Salmon     Maple Syrup     Cookie     Peanut Free

Yield Makes 4 servings

Number Of Ingredients 10

1 cedar plank for cooking (available at Whole Foods)
1/3 cup maple syrup
1 teaspoon Dijon mustard
2 teaspoons soy sauce
Juice of 1 large lime
1 1/2-pound salmon filet
1 cup chicken broth
1 cup canned light coconut milk
1 cup jasmine rice
Salt to taste

Steps:

  • 1 Soak the plank in water for 4 hours. Put it on a baking sheet.
  • 2 Preheat oven to 500°F.
  • 3 In a bowl, combine the syrup, mustard, soy sauce, and lime juice. Add the fish; let it marinate for 10 minutes.
  • 4 In a saucepan, bring the broth and coco­nut milk to a boil.
  • 5 Stir in the rice. Reduce heat, cover, and simmer until the liquid is absorbed, 20 minutes.
  • 6 Lay the fish on the plank, skin side down. Sprinkle it with salt; drizzle it with marinade.
  • 7 Bake until the thickest part is still springy, 12 to 15 minutes.

THAI COCONUT RICE WITH SALMON



Thai coconut rice with salmon image

Sarah Randell serves up a summer one pot with big Thai flavours - great for relaxed entertaining

Provided by Sarah Randell

Categories     Dinner, Lunch, Main course

Time 1h15m

Number Of Ingredients 15

20g pack of fresh coriander
3 limes
2 x 400ml cans coconut milk
2 tbsp light olive oil
25g butter
2 shallots , finely chopped
90g jar Thai red curry paste (we used Bart's spices)
500g basmati rice
4 lime leaves , fresh or freeze dried
6 skinless salmon fillets , each weighing about 140g/5oz
3 tbsp soy sauce (we used Kikkoman's)
2 tsp golden caster sugar
4 spring onions
1 plump red chilli , seeded and finely chopped
simple green salad , to serve

Steps:

  • You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.
  • Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.
  • Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)
  • Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn't stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.
  • Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.
  • While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.
  • When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.

Nutrition Facts : Calories 857 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 2 grams sugar, Protein 38 grams protein, Sodium 2.55 milligram of sodium

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