LEMON GARLIC SALMON BOWL WITH COCONUT RICE
Prep 30 Minutes
Cook 20 Minutes (including rice)
Ingredients:
2 x Wild Salmon Fillets, skin on
2 Garlic Cloves, minced
1 Lemon, juice & zest
1 tsp Honey
Pinch Salt & Pepper
Extra Virgin Olive Oil, drizzled
Coconut Rice
1 cup Basmati Rice
1 ½ cups Water
1 x 400ml can Coconut Cream
2 tbsp Desiccated Coconut
To Serve
½ Avocado, sliced
2 Spring Onions, finely sliced
1 tbsp Chives, finely sliced
1 Cucumber, sliced
1 tbsp Fresh Coriander, finely chopped
Sesame Seeds, sprinkled
Spicy Mayonnaise
Method:
1. Cook rice as per packet instructions with using the quantities listed above (basmati
rice, water, coconut cream and desiccated coconut).
2. In a deep bowl add salmon, garlic, lemon, honey, salt and pepper. Allow to
marinate for 30 minutes in the fridge.
3. Heat a frying pan and drizzle with olive oil. Add marinated salmon (including any
excess liquid) and cook to your liking.
4. Serve cooked coconut rice, lemon garlic salmon, avocado, spring onion, chives,
cucumber, fresh coriander, sesame seeds and spicy mayonnaise.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
