Thai Salmon with Coconut Rice

Ingredients

• 100 g Thai red curry paste
• 400 g coconut cream, at room temperature, stirred well
• 4 fresh salmon fillets, each about 150 g
• 300 g sour cream or Crème Fraîche
• 15 g runny honey
• 1 organic lime, freshly squeezed juice of whole lime plus finely grated zest of half lime
• 50 g spring onions, finely chopped
• a few grinds of black pepper
• 250 g fine green beans, ends trimmed
• 900 g water (TM6/TM5) or 700 g water (TM31)
• 300 g jasmine rice
• 1 tsp fine sea salt
• 2 Tbsp coconut oil, for frying

Method

1. Place a large shallow dish on TM lid and weigh in curry paste and 100 g of the coconut cream, stir until evenly mixed then add salmon and turn to ensure it is evenly coated. Cover bowl and leave to marinate in fridge 2-24 hours.
2. Place a small serving bowl on TM lid and weigh in sour cream, honey, lime juice and finely grated zest, spring onions (reserving a few for garnish) and pepper, then stir until evenly mixed. Keep in fridge until serving time; this can be made ahead when you prepare the salmon and marinade.
3. Place green beans on Varoma tray (see 2nd tip if steaming salmon as well), insert Varoma tray in Varoma dish then set aside. Insert simmering basket in TM bowl, add remaining 300 g coconut cream, water (900 g for TM6/TM5 or 700 g for TM31), rice and sea salt, then ‘rinse’ rice 15 sec/speed 6.
4. Place covered Varoma in position on TM lid and steam 19 min (TM6/TM5) or 17 min (TM31)/Varoma/speed 4; meanwhile pan fry marinated salmon with coconut oil over a medium heat or barbeque until cooked. Serve with coconut rice, steamed green beans and a generous helping of the sour cream sauce, then smile with delight and enjoy!

Janie’s Tips

1. If your coconut oil is solid, simply sit the closed jar or bottle in a bowl of hot or just boiled water until the oil liquefies.
2. For a complete meal steamed all at the same time (see step photos), use salmon fillets without skin. In step 3, lightly grease Varoma dish and Varoma tray with coconut oil, then arrange salmon fillets and green beans on both. After steaming in step 4, check each salmon fillet is cooked – it should flake easily with a fork while still being tender. If some bits of the fillets are not yet cooked through enough, transfer rice, beans and cooked salmon to a warm serving plate to keep warm while you steam the remaining salmon 2-5 minutes longer until done.
3. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free. If you choose to use a shop bought paste please ensure it is gluten free too if gluten free is required.