TOASTY COCONUT RICE WITH SALMON
SERVES 4
● 350g basmati rice
● 2 tbsp coconut oil or olive oil
● 75g desiccated coconut
● 100g roasted peanuts (optional)
● 6 spring onions, finely chopped, white and green parts separated
● 1 garlic clove, chopped
● 400ml tin coconut milk
● 2 tbsp soy sauce
● 1 tbsp miso paste
● 1 tbsp light soft brown sugar (or caster sugar)
● Salt and freshly ground black pepper
● 4 skin-on salmon fillets (about 125g each)
● Large handful of coriander
1. Rinse the rice under cold running water until the water runs clear. Transfer to a bowl, cover with water and leave to stand for 15 minutes.
2. Heat half of the oil in a large, shallow, oven-proof casserole dish with a lid, set over a medium heat. Add the desiccated coconut and peanuts and stir-fry for two minutes, or
