Thai Coconut Salmon With Jasmine Rice Recipe

About this recipe

This fragrant dish combines tender salmon fillets with a creamy coconut sauce and aromatic jasmine rice for a luxurious breakfast experience.

Ingredients

• - Mowi Scottish Salmon Fillets
• - Imperial Elephant Jasmine Fragrant Rice
• NaN Aroy-D Coconut Milk
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Fish Sauce Squid Brand
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 100 g Wijaya Coriander Seeds 100G
• 1 Bunch Coriander - Bunch
• 300G Brown Sugar With Ginger, 300G
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear.
2. 2. In a pot, combine the rice with 300 ml of water, bring to a boil, then reduce heat and simmer for 10-12 minutes until cooked.
3. 3. While the rice cooks, heat vegetable oil in a pan over medium heat.
4. 4. Mince the garlic, ginger, and red chili, then sauté them in the pan for 2 minutes until fragrant.
5. 5. Add the coconut milk, fish sauce, lime juice, and brown sugar to the pan, stirring to combine.
6. 6. Place the salmon fillets in the coconut sauce, cover the pan, and let them cook for 8-10 minutes until the salmon is tender.
7. 7. Adjust the seasoning with salt, if needed, and sprinkle fresh coriander over the salmon.
8. 8. Fluff the cooked jasmine rice with a fork and divide it between two plates.
9. 9. Carefully place the salmon fillets over the rice, spooning the coconut sauce generously on top.
10. 10. Garnish with additional coriander leaves and a slice of lime, if desired, before serving.