After a hiatus in the kitchen, I’M BACK! 2016 was largely spent at my parent’s home in north London while the husband and I saved up for a home of our own. It was a pretty uneventful time – beavering away at our house fund and diligently bringing in packed lunches to work. Every. Single. Day. I rarely cooked as we happily took advantage of my mum’s delicious Vietnamese home cooked meals which were ready and waiting for us after a long day at work. I also used this time wisely, scribbling away those trusted family recipes which I’ll be testing and perfecting on the blog soon!
Fast forward to April 2017 and we have a home, hoorah! The past few months have been dedicated to getting it in a habitable state. There’s still so much to do and we’re resigned to the fact weekends will hereby feature DIY of some sort but we couldn’t be happier, shaping our home and making it our own.
So, from one tiny kitchen to another, I’m back! And to kick off, I’m sharing one of my simple and healthy mid-week dinners that can be on the table in 30 minutes – Asian spiced salmon and coconut rice. I usually go for a bigger piece of salmon to allow for leftovers but individual fillets work well too. Don’t be intimated by the coconut rice – it’s dead easy and a real crowd pleaser.
Recipe serves 4
Asian spiced salmon and coconut rice
For the salmon
4 salmon fillets, skin on
4 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp mirin
1 tsp sesame oil
2 tsp grated ginger
2 tsp grated garlic
Handful chopped spring onion
For the coconut rice
300g jasmine, Thai fragrant or other long-grain rice (I use Jasmine)
200ml coconut milk
Pinch of sea salt
Heat the oven to 180C/gas mark 6. Pop the salmon marinade ingredients in a shallow baking dish and mix well. Lay the salmon, fleshy side down onto the marinade for 10 minutes, longer if you have the time. Flip the salmon over and make sure you top with the lovely sauce before baking for 15-20 minutes.
For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
I like to serve this meal with garlic green beans or tenderstem broccoli.