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Chilli Roasted Salmon with Crispy Vegetables and Coconut Rice Serves 2

  • Ingredients:

  • 2 180g (6oz) skin-on organic salmon fillets
  • 1 tbsp chilli powder
  • salt and freshly milled black pepper
  • 1 tbsp oil
  • 100g (4oz) Basmati rice, cooked
  • 1 stick lemongrass, very finely chopped
  • 100ml (4fl oz) coconut cream
  • 25g (1oz) butter
  • 2 tbsp sesame oil
  • 1 yellow pepper, cut into fine strips
  • 1 red pepper, cut into fine strips
  • 50g (2oz) beansprouts, cleaned
  • 4 spring onions, sliced
  • 100g (4oz) shitaki mushrooms, quartered
  • 1 clove garlic, crushed


  1. Dust the salmon liberally with chilli powder and salt. Heat the oil in a large pan, place the salmon skin side down and cook for 1 minute. Turn the fish over and cook for a further 3-4 minutes. Remove and set aside.
  2. Heat the Basmati rice in a pan with the lemongrass, add the coconut cream, season to taste.
  3. Heat the butter and sesame oil in a wok or large pan, add the vegetables and stir fry for 2-3 minutes until crisp.
  4. Serve the salmon on a bed of coconut rice topped with the crispy vegetables.


984 kilocalories
Carbohydrates: 48g
Fat: 106g
Omega-3: 3

Recipe kindly donated by Scottish Quality Salmon