Ingredients:

  • 1 Tbsp Vegetable Oil (or coconut oil)
  • 2 medium Shallots (or small red onion), finely diced
  • 2 Tbsp Fresh Ginger, minced
  • 3 cloves Garlic, minced
  • 1 whole Red Chilli, thinly sliced (optional)
  • 1 cup Basmati Rice, rinsed thoroughly
  • 5 fl oz (400 ml) Full-Fat Coconut Milk (canned)
  • 1/2 cup (120 ml) Chicken Stock (low sodium)
  • 1 Tbsp Fish Sauce (Nam Pla)
  • 1 tsp Brown Sugar (or coconut sugar)
  • 1 tsp Lime Zest
  • 4 portions Salmon Fillets (approx. 5 oz each), skin on or off
  • Salt and Black Pepper, To taste
  • 1 bunch Tenderstem Broccoli (or green beans), trimmed
  • 1 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), chopped

Instructions:

  1. Sauté Aromatics: Heat the oil in the large pan over medium heat. Add the diced shallots, ginger, garlic, and chilli (if using). Cook for 3–4 minutes until softened and fragrant.
  2. Add Rice: Tip in the rinsed basmati rice. Stir for 30 seconds to coat the grains in the aromatic oil—this helps prevent clumping.
  3. Add Liquids & Seasoning: Pour in the coconut milk and stock. Stir in the fish sauce, brown sugar, and lime zest. Bring the mixture to a rapid simmer, stirring well to combine.
  4. Nestle the Salmon: Once simmering, reduce the heat to low. Season the salmon fillets generously with salt and pepper and nestle them directly onto the surface of the rice mixture, ensuring they are slightly submerged in the liquid.
  5. Cook and Cover: Place the tight-fitting lid on the pan. Simmer gently for 10–12 minutes. Do not lift the lid during this time.
  6. Add Greens: Remove the lid. Lay the trimmed broccoli spears around the salmon fillets. Replace the lid and continue cooking for 3–5 minutes, or until the broccoli is bright green and tender-crisp.
  7. Rest and Finish: Remove the pan from the heat, keeping the lid on, and let it stand for 5 minutes. This crucial resting period allows the rice to fully absorb any remaining liquid.
  8. Serve: Stir the lime juice and chopped coriander through the rice mixture (avoiding the salmon). Serve the rice topped with the salmon and greens.