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Salmon with Coconut Kaffir Sauce, Greenery Wild Rice & Asian Salad

Salmon in a Coconut Kaffir Sauce served with Wild Rice mixed with Greenery, and Asian-inspired Salad.

369 Reviews

35

Cooking Time

2 People

Serving Size

Seafood

Protein

681

Calories

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Cooking pot | Salt | Chopping board | Knife | Cooking pan | Oil | Black pepper | Frying pan | Mixing bowl

Cooking Instructions

Ingredients

Step 5 : Final Touches

In another pan, sauté edamame and snow peas for a few minutes, then add the cooked rice and season. Mix well.

700 ml Water
160 g Black Rice
400 ml Coconut Milk
320 g Salmon Fillet
40 g Edamame Beans
60 g Snow Peas
0 g Lime Leaves
120 g Red Onion
10 g Red Long Chilli
5 g Fish Sauce
65 g Lime
7 g Coriander Leaves
100 g Red Cabbage
100 g White Cabbage
120 g Cucumber
7 g Spring Onion
120 g Fresh Lemon

Allergens

Sesame, Soy, Wheat, Fish

Step 1 : Prep the Ingredients

Boiling water in a pot, then cook the rice with a bit of salt for 20-30 minutes until it's done to your liking. Drain and set the rice aside. Meanwhile, prep the snow peas by trimming and slicing them, and prepare the lime, onion, chili (spicy), and coriander.

Nutritional Information

Energy (kJ/kcal)    

681

Protein (g)    

51

Carbohydrates (g)    

97

Fibers (g)    

19

Sugar

9

Fats (g)

45

  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Make the Salad

For the salad, thinly slice both types of cabbage and cucumber, then toss with lemon juice, black pepper, salt, and coriander leaves.

Step 2 : Simmer the Sauce

Sauté the onion in a pan with oil until softened, then add coconut milk, chili (spicy), lime leaves, and fish sauce, letting it simmer for 10 minutes before stirring in lime juice.

Step 4 : Pan-fry the Salmon

Season the salmon with salt and pepper, then fry it skin-side down in a pan until crispy, flipping once to cook through. Set the salmon aside.

Step 6 : Serve and Enjoy!

Plate the rice, top it with the coconut sauce, then add the salmon on top. Enjoy your meal with the fresh cabbage salad on the side.

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