Lime and ginger salmon with sticky coconut rice (serves 4)

I eat a lot of salmon. It’s my favourite fish. I’ve written a couple of salmon recipes before. This is a variation on my Asian salmon recipe. It uses the same method of cooking but with different flavours. It would work just as well with tuna steaks or basa fillets. You could even use chicken breasts but you’d need to give them longer to cook, probably about 20 to 25 minutes.

The rice I sort of made up as I went along and it turned out okay! Salmon cooks really quickly and there’s minimal chopping involved, which makes this an easy meal to throw together for a busy weekday supper.



4 salmon fillets
1 lime
Fresh ginger
4 spring onions, chopped
Black pepper

(For the rice)
2 cups of uncooked rice (1/2 cup per person
4 cups cold water (double the quantity of rice)
1 carton creamed coconut
1 tbs sugar
1/2 tsp salt
Sweet chilli sauce (optional)
Frozen peas and sweetcorn (optional)




Boil the kettle and pre-heat the oven to 180 degrees. Get a shallow baking tray and lay a large sheet of foil over it. Arrange the salmon fillets on it, with the chopped spring onions, sliced ginger, some black pepper and a drizzle of oil. Lay a slice of lime on top of each piece of fish.


I love how vibrant the colours are. Carefully fold the foil into a little parcel, being sure to seal it shut, not too tightly. You need an air pocket around the fish to help it steam.


Pop it in the oven and set the timer for 17 minutes.

Time to get the rice on. Get a large saucepan onto the hob on a high heat. Add some frozen peas and sweetcorn, the creamed coconut, salt and sugar. Add two cups of rice to the pan (half a cup per person) and four cups of boiled water (one cup per portion of rice). Give it a good stir, helping to melt the coconut.


Bring it to the boil, then reduce to a simmer. Put the lid on and leave it for 10 to 12 minutes.

When the time is up, take the pan off the hob (keep the lid on – no peeking!) and leave it to rest for five minutes. During this time your timer should ping for the salmon, so you’ll have time to dish up the fish while the rice is resting.

Finally, fluff up the rice with a fork. It should be quite sticky. You can either add the sweet chilli now or drizzle over the top after you’ve served it.


A really quick, simple and fresh weekday supper.

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2 thoughts on “Lime and ginger salmon with sticky coconut rice (serves 4)

  1. Sophie33 June 18, 2015 at 10:31 Reply

    I made it & loved it so much! i used fresh spring onions from my garden: double yum! ๐Ÿ™‚

    • The Pie Patch June 18, 2015 at 10:32 Reply

      Oh! Great to hear it! Thanks for letting me know. It’s such a fresh recipe. Perfect for this time of year. ๐Ÿ™‚

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