Honey & Soy Salmon with Infused Coconut Rice
The Sensitive Foodie
The Sensitive Foodie
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Ingredients

  • 8 weeks from running a minute and a half at a time and then walking for a minute repeated several times, to eventually being able to run for 35 mins straight by week 8. This is my first week, and I have to say, dragging my fat and very unfit butt around a sports ground in the morning, I have wondered why on earth I thought this was a good idea. I can’t understand how 90 seconds can take so long, and I spend the last 30 seconds arguing with myself to keep going. But I’m sure that when I am at the finish line in February, having managed my first 5km run ever, covered in brightly coloured powder, surrounded by friends; I’ll be feeling pretty happy with myself for accomplishing it (or possibly curled up in the foetal position, passed out on the curb).
  • 4 salmon steaks, skin on with bones removed, or one large piece enough for 4. If using a large piece, score the skin side so that the marinade can soak in.
  • 5 tablespoons soy sauce (gluten free or normal)
  • 4 tablespoons honey
  • 1/4 teaspoon ground white pepper
  • 2 sticks fresh lemon grass
  • 1 bunch fresh coriander, stalks finely sliced, pick the leaves and keep separately
  • 4 cm piece fresh ginger, finely grated
  • 4 cloves garlic, finely grated
  • 3 red chillies, 2 deseeded and finely sliced, 1 sliced in half down the centre and deseeded
  • 4 green shallots, finely sliced the green section, and keep the white part unsliced for the rice infusion
  • 2 cups rice, cooked as per directions
  • 1 cup coconut cream, stirred well
  • 4 kaffir lime leaves (the double leaves, or 8 single leaves), squeeze the leaves to release the smell
  • 2 limes

Instructions

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