Crispy Salmon with Coconut Rice and Stir-Fried Veggies

Steps

1. Combine all coconut rice ingredients in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. Cut broccoli into medium florets and dice stem 1cm; peel carrots, cut in half lengthways then slice 1cm. Combine all coconut sauce ingredients in a bowl.
3. Pat salmon dry and remove any remaining pin bones. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook salmon, skin-side-down, for 3 minutes or until skin is crispy. Flip and cook for a further 2 minutes or until cooked to your liking. Set aside and cover to keep warm. Return pan to medium-high heat.
4. If there is excess oil in pan, pour out so you have around 1 tablespoon left in pan. Stir-fry broccoli and carrot for 2–3 minutes, or until just tender, stirring regularly. Add water, soy sauce and honey and cook for a further 1 minute. Place in a bowl and toss through mung bean sprouts.
5. Return pan to a low heat and add the coconut sauce. Cook for about 1 minute, or until heated through.
6. Spoon 3/4 cup cooked coconut rice per person onto each plate. Top with stir-fried veggies and a piece of crispy salmon. Drizzle with a little coconut sauce and garnish with coriander, sesame seeds and a squeeze of lime juice (if using).