Fish

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  • Easy
  • Family Friendly
  • Fast
  • Healthy

Hot-Smoked Salmon with Coconut Rice and Pickled Veggies

The only cooking required for this fast-fix bowl packed with goodness is the rice. Everything else is just sliced, grated or flaked. But what this dish lacks in heat, it adds in freshness with a punchy and crunchy pickle to accompany the hot-smoked salmon and coconut-fluffed rice.

Mild

30 Minutes

Recipe

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01

Rinse Rice

Rinse rice four times in cold water or until water runs clear.

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02

Cook Rice

Place rice in a saucepan with 310ml (1¼ cup) cold water over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. While the rice is cooking, continue with step 3.

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03

Pickle Vegetables

Thinly slice cucumber and radishes and place in a bowl with rice wine vinegar, sugar, sesame oil and a pinch of salt and toss to coat. Finely grate ginger, add to bowl and stir to combine.

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04

Fluff Rice

Add coconut milk to rice and fluff with a fork until combined.

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05

Flake Salmon

Remove skin from salmon and flake into large pieces.

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06

Plate Up

Divide coconut rice between bowls and spoon over pickled vegetables. Divide fish between bowls and scatter with crispy shallots. Serve with sambal oelek on the side.

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Hot-Smoked Salmon with Coconut Rice and Pickled Veggies

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami