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.
Ingredients
Sesame salmon
- 4 salmon fillets , skin and bones removed
- 1 tbsp of clear honey
- 1/2 tbsp of soy sauce
- 1 red chilli , thinly sliced
- 1 knob of fresh ginger , grated
- 2 tbsp of sesame oil
Pickled cucumber
- 1/2 cucumber , sliced lengthways into ribbons
- 4 tbsp of rice wine vinegar
- 1 tbsp of caster sugar
- 125ml of water
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 tsp nigella seeds
Coconut rice
- 400ml of coconut milk
- 400ml of water, boiling
- 400g of premium white Japanese rice
To serve
- 120g of edamame
- 1 tbsp of toasted sesame seeds
- 1 handful of pea shoots
Method
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
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
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
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
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
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Sesame salmon with sticky coconut rice and pickled cucumber salad
