> Recipes > Salmon fillet

Sesame salmon with sticky coconut rice and pickled cucumber salad

by Georgina Fuggle
Salmon with sticky coconut rice

Sesame salmon with sticky coconut rice and pickled cucumber salad

PT25M

PT

 
 

Why not try?

This succulent pan-fried, lightly smoked salmon dish is accompanied by one of the most delicious and popular rice dishes and rounded off with crunchy pickled cucumbers. Sticky rice instantly conjures up feelings of comfort and a spell of moreish hunger. In this recipe, the rice is slowly cooked in thick, creamy coconut milk, turning a staple grain into a savoury mound of fragrant deliciousness. And even better it's super easy and rewarding to cook.

The rice has two ingredients and one very important tool – its very own measuring tin. By using the coconut milk tin, first by emptying out its thick, creamy contents, then by filling it with water and finally by using it as a guide for measuring the rice, you can easily create the perfect coconut rice. Alongside the star of the show is a lightly marinated, sticky fillet of salmon, topped with nutty sesame seeds and pea shoots, as well as ribbons of the pickled cucumber. This dish is fabulous for sharing with friends on a warm summer's day, but is delicious all year round.

1
Begin by pickling the cucumber. Heat the vinegar and sugar with 125ml of water in a small pan. Stir with a spoon until the sugar dissolves, then bring to a gentle simmer. Remove from the heat and add the coriander and mustard seeds
image
2
Place the cucumber in a small bowl or sterilised jar and add the nigella seeds. Pour over the pickling liquid and leave to cool and pickle for 1–4 hours
image
3
To make the sticky rice, empty 1 can of coconut milk into a medium saucepan. Fill the empty tin with boiling water and add to the pan. Add a tin-full of rice, bring to the boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Turn off the heat, cover and set aside
image
4
To make the salmon marinade, combine the sesame oil, honey, soy, chilli and ginger together in a bowl. Add the salmon fillets and leave to infuse for 15 minutes
image
5
Preheat a grill to medium and place the salmon skin-side down on a lined baking tray. Cook for 5 minutes, turn the salmon over and baste with more of the marinade. Cook for a further 5 minutes
6
Meanwhile, cook the edamame beans. Place the beans in a small pan, cover with water and bring to the boil. Reduce the heat, simmer for 5 minutes, then strain and set aside
7
To serve, spoon the rice and edamame beans onto 4 plates. Top with the salmon and dress with the pickled cucumber. Sprinkle over the sesame seeds, garnish with pea shoots and serve immediately
image
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Sesame salmon with sticky coconut rice and pickled cucumber salad

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...