Try this Thai Salmon Parcel with Saffron, Chilli And Coconut Rice recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Recipe by: Cant Cook Wont Cook
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 2 servings | ||
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Calories: 349 | ||
Calories from Fat: 265 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 164.5mg | 6 % | |
Potassium 430.9mg | 11 % | |
Total Carbohydrate 28.9g | 9 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 21.9g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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