Thai Salmon Parcel with Saffron, Chilli And Coconut Rice

Thai Salmon Parcel with Saffron, Chilli And Coconut Rice Ingredients

2 Limes	2 Cloves garlic; crushed
1 1 inch piece ginger	1 sm Bunc fresh coriander
1 Stick lemon grass	FOR THE RICE
2 sm Salmon steaks	1 Fresh red chilli; halved and
2 tb White wine	1 pn Saffron strands
1 tb Olive oil	150 ml Boiling water
2 Kaffir lime leaves	40 g Creamed coconut
FOR THE DRESSING	175 g Frozen white rice
2 tb Olive oil	25 g Butter
6 Spring onions	Salt and ground black pepper

Instructions for Thai Salmon Parcel with Saffron, Chilli And Coconut Rice

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: Cant Cook Wont Cook Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

More like this...

Thai Salmon Parcels

Salmon Steaks in Coconut Milk with Star Anise, Fresh Chilli

Caribbean Lamb Chilli with Coconut Rice

Thai Coconut Rice

Thai Coconut Rice Pudding (Taco Saku)

Ingredient Insight - look inside this recipe