Thai-Style Salmon with mixed vegetables & Coconut Rice
Ingredients
Bottom Of Pot
- 7oz Jasmine rice, rinsed and drained
- 1 can (400ml) light coconut milk
- 1fl. oz water
- 1 teaspoon salt
- 10oz mixed baby corn, sugar snap peas, fine green beans
- 1 tablespoon freshly chopped coriander leaves
- Juice of 1 lime
Tray
- Zest and juice of 1 lime
- 1 tablespoon sunflower oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 2 tablespoons red or green curry paste
- 4 x 120g salmon fillets
- 0 Oil for brushing
- 0 Coriander leaves for garnish
Instructions
Step 1
In a shallow dish, place lime zest and juice, sunflower oil, soy sauce, honey and curry paste. Stir well to combine. Add the salmon and evenly coat on all sides with marinade. Allow salmon to marinade for at least 10 minutes or up to one hour.
Step 2
Place rice, coconut milk, water and salt in bottom of pot, then mix to combine. Add a layer of vegetables on top of rice.
Step 3
Pull out the legs on the Cook && Crisp tray, then place tray in the top position in the pot, above the rice, brush tray with oil, place salmon on top, skin side down.
Step 4
Close the lid and flip the SmartSwitch to RAPID COOKER. Select SPEEDI MEALS and set the temperature to 180˚C and time to 10 minutes. Select START/STOP to begin cooking (the unit will steam for approx. 10 minutes before countdown timer begins).
Step 5
When cooking is complete, transfer salmon to a plate. Then use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. Fluff the rice. Serve with salmon, mixed vegetables and garnish with coriander leaves and lime juice.