Sesame salmon with sticky coconut rice and pickled cucumber salad

Georgina Fuggle’s fragrant coconut rice is the star of the show in this delicious Japanese-inspired main course. The rice’s subtle, sweet flavour perfectly complements the slightly sour cucumber and smoky salmon fillets. Georgina uses the coconut milk tin as a measuring guide, saving you some washing up.

First published in 2016

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.




Sesame salmon

Pickled cucumber

Coconut rice

To serve


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
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
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
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
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
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
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
First published in 2016

Georgina is a chef who's had five years, three cookery courses, one restaurant and a fiercely sharp mother to hone her culinary skills.

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