Thai Salmon Rice

Name: Thai Salmon Rice
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: Low Fat Cooking Spray; 1 onion, chopped; 2 tsp Thai 7 Spice; 80 grams Thai, Jasmine or Basmati Rice; 100 ml Light Coconut Milk; 300 ml Vegetable Stock; 150 grams Green Beans, trimmed and chopped; 200 grams 2 x 100g Skinless Salmon Fillets; To serve, a handful of coriander leaves

AndyB77 @AndyB77

Ollerton, Nottinghamshire

To save even more time you can use frozen green beans. Just place them in a jug, pour boiling water over them whist you complete steps 1-3, then cut them with kitchen scissors whilst they are in the jug (careful with the hot water), before adding to the pan.

AndyB77 @AndyB77

Ollerton, Nottinghamshire

Saved

Ingredients

30 mins

2 servings

Low Fat Cooking Spray
1onion, chopped
2 tspThai 7 Spice
80 gramsThai, Jasmine or Basmati Rice
100 mlLight Coconut Milk
300 mlVegetable Stock
150 gramsGreen Beans, trimmed and chopped
200 grams2 x 100g Skinless Salmon Fillets
To serve, a handful of coriander leaves

Saved

Steps

30 mins

1

Spray a large lidded pan with the cooking spray and heat until hot. Add the onion and cook for 2 minutes.
2

Stir in the Thai 7 spice and cook for a minute before adding the rice and stirring to coat.
3

Pour over the coconut milk and stock, bring to the boil, cover and simmer for 2 minutes.
4

Stir in the beans and then place the salmon pieces on top of the rice. Cover and cook for 10-15 minutes until everything is cooked through.
5

Serve with the coriander sprinkled on top.
6

For an added twist serve with some chunks of watermelon...they cool the coconut milk and heat of the dish😋