| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Thai | 2 | Servings | |
INGREDIENTS
| 2 | Limes | |
| 1 | 1 inch piece ginger | |
| 1 | Stick lemon grass | |
| 2 | Salmon steaks | |
| 2 | T | White wine |
| 1 | T | Olive oil |
| 2 | Kaffir lime leaves | |
| 2 | T | Olive oil |
| 6 | Spring onions | |
| 2 | Cloves garlic, crushed | |
| 1 | Bunc fresh coriander | |
| 1 | Fresh red chilli, halved and | |
| seeded | ||
| 1 | pn | Saffron strands |
| 150 | Boiling water | |
| 40 | g | Creamed coconut |
| 175 | g | Frozen white rice |
| 25 | g | Butter |
| Salt and ground black pepper |
INSTRUCTIONS
Preheat oven to 220c/425f/Gas 7. 1 Sit a large square of greaseproof paper on top of the same sized square of foil. Fold in half and cut out a half heart which, when opened forms a heart-shape large enough to comfortably enclose the fish and flavourings. 2 Slice one lime thinly and slice the ginger. Arrange, overlapping on the paper. Bruise the lemon grass with a knife, twist to release the juices and lay on top of the lemons and ginger. 3 Place the salmon steak on top and pour over the wine and oil. Season well and add the lime leaves. Fold the paper over and roll up the edges like a Cornish pastie to seal. 4 Place on a baking sheet and bake for about 10 minutes until the parcels puff up and the salmon is cooked. 5 For the Rice: Put the saffron and creamed coconut in a blender with a good pinch of salt, chilli and boiled water. Stir until coconut dissolves. 6 Melt the butter in a medium sized pan and add the rice. Pour in the saffron coconut milk. Bring to the boil, cover the pan tightly and reduce the heat. Simmer for eight minutes. 7 For the Dressing: Finely chop the spring onions and coriander. Heat the oil in a small frying pan, add the spring onion and garlic and cook for a minute. Remove from the heat and squeeze in the juice from the remaining lime. 8 Remove the salmon from the oven and open up the parcels. Remove the salmon onto a side plate and pour the liquid from the parcel into the spring onion mixture in the small frying pan. Heat together for a minute. 9 Remove the rice from the heat and spoon an amount onto a serving plate. Place the salmon on top and pour over the dressing from the pan. Garnish with the extra coriander. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 552
Calories From Fat: 387
Total Fat: 44.6g
Cholesterol: 26.9mg
Sodium: 14.6mg
Potassium: 248mg
Carbohydrates: 35.2g
Fiber: 1.8g
Sugar: 1.2g
Protein: 4.3g