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Chilli Lime Ginger Salmon
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FISH IS THE DISH, FOR MOTHER’S DAY

Posted 22 March 2017 by The Saucy Fish Co.

Have you been swimming in circles over what to get your marvellous mum for Mother’s Day, to show her just have much you care? Here at Saucy, we fin-k the best present for mums everywhere is an evening with their feet up, with a lovingly prepared meal sitting in front of them.

That’s why we’ve teamed up with blogger and Youtuber, Naturally Sassy to put together a simple (but oh so delicious) dinner time recipe that will wow your mum.

The talented Sassy has combined our Salmon with Chilli, Lime & Ginger Dressing with coconut rice, a mango and avocado salsa and a cucumber ribbon and snap pea salad, for a refreshing meal that serves three.

Ingredients:

2 Salmon fillets with a Chilli, Lime and Ginger Sauce, from The Saucy Fish Co.

For the coconut rice:

○ 240ml (1 cup) full-fat coconut milk
○ 350ml (11⁄2 cups) boiling water
○ 150g (3⁄4 cup) brown rice
○ Juice of 1 lemon
○ Salt and pepper to taste

For the mango and avocado salsa:

○ 1 mango, peeled, stoned and diced
○ 2 avocados, peeled, stoned and diced

For the cucumber and snap pea salad:

○ ½ small cucumber, ribboned
○ 1 cup snap peas, halved and quartered
○ Juice of 1 lime

Method:

Preheat the oven to 190°C

Pour the coconut milk and water into a pan, adding the rice and a pinch of salt. Bring to the boil, then reduce the heat and simmer for up to 40 minutes - or until the rice is cooked. Stir every so often, to ensure the rice doesn’t catch on the bottom of the pan.

Add the salmon into a deep glass dish and cover the dish with silver foil, placing in the oven to cook for 20 minutes.

Meanwhile, make the mango and avocado salsa by dicing both into small cubes and adding the ingredients to a bowl.

For the cucumber and snap pea salad, use a peeler to create long cucumber ribbons. Halve the snap peas length ways, and slice in half again adding to the bowl with the cucumber. Squeeze the juice of one lime on top.

Get the Chilli, Lime and Ginger Dressing and place it in a mug of boiling water for 3 minutes, to heat then return to the rice. Remove from the heat and drain, adding the lemon juice.

To compile start with the rice, pile high with the salad and salsa and top with the salmon - drizzling the delicious sauce on top.

To see more of Naturally Sassy’s recipes, find her channel here.

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