Poached Turmeric Salmon with Coconut Rice and Spinach

Rinse rice four times in cold water. Drain and soak rice in cold water for 15 minutes. Drain.

Place 125ml (1⁄2 cup) water, half a can coconut milk and rice in a large saucepan and stir to combine. Place over medium heat and bring to a simmer. Cover and simmer for 15 minutes. Remove from heat and keep covered for 10 minutes. Grate over lime zest and fluff with a fork.

Place remaining half can of coconut milk in a saucepan with 250ml (1 cup) water over medium-high heat. Add turmeric, curry leaves and cumin and coriander spice blend. Finely chop chilli and add half to pan with a pinch of salt and bring to the boil.

Reduce heat to low, add salmon and poach for 6–7 minutes or until just cooked but still pink in the centre. Remove salmon gently, reserving poaching liquid.

Add spinach to poaching liquid and simmer for 1–2 minutes or until wilted. Squeeze in the juice of half the lime and cut remaining lime into wedges.

Divide coconut rice between bowls. Spoon over a little of the poaching liquid and spinach and top with salmon. Serve with lime wedges and remaining chilli.