Hot Smoked Salmon Salad with Coconut Rice
This is a favourite recipe cooked many times. It featured on several occasions on my “old” blog, because it is a tasty dish and is so easy to prepare. The idea for this simple dish comes from a couple of recipes from Jamie Oliver in Jamie’s 15 Minute Meals, Green Tea Salmon with Coconut Rice, and Jamie’s Killer Kedgeree.
Have a go a this super easy lunch or supper dish. And by the way, the coconut rice is a great way to cook rice to serve with just about anything!
1 cup basmati rice
1 cup light coconut milk
1 cup boiling water
1/2 lemon
A handful of coconut flakes
A large handful of sugar snap peas
A large handful of green beans
3 spring onions
A scattering of shelled pistachios
1 hot smoked salmon fillet, sustainably sourced
To make rice, combine the rice, coconut milk, boiling water and lemon in a saucepan. Bring to the boil, turn down heat, cover, and simmer for 10 minutes or so, stirring occasionally, until rice is almost cooked. Turn off heat and leave rice to finish cooking while you prepare the rest of the dish.
Cook the sugar snap peas and beans, separately, in the microwave, until just cooked but still crunchy.
Assemble the dish by placing the cooked rice minus the lemon half in a bowl. Flake the salmon fillet and scatter over the rice. Top with the coconut flakes.
Arrange the sugar snap peas and beans on a serving platter to accompany the fish and rice, scattering with sliced spring onions and pistachios.
You can serve this salmon and rice dish with any vegetables and garnishes you like, or that takes your fancy.