Salmon And Coconut Cream Foil Bake Recipe

About this recipe

A delicious pescatarian dinner featuring tender salmon cutlets baked with fresh vegetables and a creamy coconut sauce, served alongside fragrant jasmine rice.

Ingredients

• 100 g Premium Coriander Leaves Without Roots
• 400 Ml Chaokoh Coconut Cream
• 200 g Baby Corn - Packet (Lahan Makka)
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 100 g Mother Dairy Salted Butter
• 141 g Pam Grilling Grillades Cooking Spray
• 1 pc Cabbage Red
• 4 x 60 ml Tabasco Chilli Sauce Gift Box

Instructions

1. 1. Preheat oven to 180°C or Gas Mark 4.
2. 2. In a large bowl, combine 60 ml chilli sauce and 160 ml coconut cream. Add 4 salmon cutlets and turn to coat them evenly in the mixture.
3. 3. In a separate bowl, mix 200 g cabbage, 300 g baby corn, and 40 g premium coriander leaves without roots.
4. 4. Place a 60 cm sheet of aluminium foil on a flat surface and spray the upper side with cooking oil spray. Place a quarter of the vegetable mixture on one half of the foil, top with one salmon cutlet, and add two tablespoons of the coconut cream mixture. Fold the other half of the foil over the fish and vegetables, then seal the edges by folding them inward three times, about 1 cm each time, to create a secure parcel. Repeat this process for the remaining salmon cutlets and vegetable mixture.
5. 5. Arrange the foil parcels on an oven tray and bake in the preheated oven for about 25 minutes, or until the salmon is cooked through.
6. 6. While the salmon is baking, prepare the jasmine rice. In a medium saucepan, combine 200 g jasmine rice, 40 g butter, and boiling water. Stir to combine, then cover with a tightly fitting lid. Remove from heat and let the rice stand, covered, for 5 minutes.
7. 7. Carefully unwrap the foil parcels, saving the cooking liquid. Divide the steamed rice among serving plates, then top with the baked salmon, vegetables, and the reserved cooking liquid.