Lemongrass Salmon with Coconut Rice
3 stalks lemongrass (white part only), roughly chopped
6 kaffir lime leaves, roughly chopped
2 long green chillis, roughly chopped
¼ bunch coriander stalks, roughly chopped
⅓ C palm sugar (or brown sugar)
2 T fish sauce
2 T lime juice
4 X 180g boneless salmon portions
Coriander and mint leaves
1 ½ C jasmine rice
400ml tin coconut milk
1 C water
3 kaffir lime leaves
- Place the lemongrass, lime leaves, chilli and coriander stalks in a small food processor and process into a fine paste. Heat a large non-stick frying pan over medium heat. Add the lemongrass paste and cook for 1 minute or until fragrant. Add the sugar, fish sauce and lime juice and cook for 4–5 minutes or until thickened slightly.
- To make the coconut rice, place the rice, coconut milk, water, and lime leaves in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 10 minutes or until just tender. Allow to stand, covered, for 5 minutes.
- Preheat oven to 200⁰ Place the salmon on an oven tray and spread with the lemongrass paste. Bake for 8-10 minutes or until cooked to your liking.
- Spoon the coconut rice into serving bowls and top with the salmon. Sprinkle with the coriander and mint leaves and serve with lime wedges.
Recipe adapted from donnahay.com.au.
To order salmon for this dish, click here!