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Coconut-lime rice with steamed salmon

Aromatic thai-inspired rice with tender, juicy salmon
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 2


  • 6 spring onions sliced
  • 2 cloves of garlic minced
  • 1 tbsp of fresh ginger minced
  • 1 tbsp thai red curry paste
  • 1 lime zest and juice
  • 1 tsp salt
  • 1 cup of basmati rice
  • 1 cup of coconut milk
  • 1 cup of water
  • 2 salmon filets


  • In a shallow non-stick frying pan heat up 1 tabelspoon of peanut oil (or any other kind for frying you have at home). Add the spring onions and stir over medium to high heat for 1-2 minutes.
  • Add the garlic, ginger, lemon zest and the curry paste. Stir for another minute.
  • Next add the rice and the salt and stir everything until the rice is coated with the sauce and turns slightly translucent.
  • Add 1 cup of coconut milk, 1 cup of water and the lime juice to the pan and stir for the last time until everything is properly mixed. Turn down the heat to low and let the rice simmer for about 8-10 minutes. Don't stir the rice anymore, that way it'll nice and stay fluffy.
  • After 8-10 minutes most of the liquid should be absorbed by the rice. Now lightly salt the salmon and place it on top of the rice. Put a lid on the pan and leave it be for another 6-8 min, depending on the thickness of your salmon filet. It should be just done and still juicy in the middle.


Cooking rice this way is always a bit tricky and depends a lot on experience. The liquid has to be absorbed and the rice should be done roughly at the same time. This depends on your brand of rice, on your pan and your stove, so experience is key. The times I gave you are a rough guide.