Crispy Skin Salmon & Thai Coconut Rice Bowl

Name: Crispy Skin Salmon & Thai Coconut Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Asian, Thai
Ingredients: 2 packets Continental Rice Thai Coconut & Lemon Grass; 2 cups (500mL) hot water; 1 tablespoon oil; 2 (approx. 150g each) skin on salmon fillets; 1 large Lebanese cucumber; 2 tablespoons rice wine vinegar; 1 1/2 tablespoons fish sauce; 2 teaspoons Sriracha hot chilli sauce; 1/2 small red onion, thinly sliced; 1 cup shredded carrot; 1/2 cup chopped coriander leaves, plus extra to garnish; 1 avocado, sliced; thinly sliced red chilli, to garnish (optional)

The ultimate bowl food - Crispy skin salmon paired with coconut & lemongrass infused rice, fresh salad and a zippy sriracha lime juice dressing.

10 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
2 People

Serves

2 packets Continental Rice Thai Coconut & Lemon Grass
2 cups (500mL) hot water
1 tablespoon oil
2 (approx. 150g each) skin on salmon fillets
1 large Lebanese cucumber
2 tablespoons rice wine vinegar
1 1/2 tablespoons fish sauce
2 teaspoons Sriracha hot chilli sauce
1/2 small red onion, thinly sliced
1 cup shredded carrot
1/2 cup chopped coriander leaves, plus extra to garnish
1 avocado, sliced
thinly sliced red chilli, to garnish (optional)

Place coconut rice packet contents, water and 2 teaspoon oil into a saucepan. Bring to the boil. Cover, reduce heat to low and simmer for 10 – 12 minutes or until liquid has absorbed and rice is tender. Remove from heat. Stir. Cover and stand for 2 minutes. Transfer to a large bowl. Set aside to cool for 5 minutes.
Combine vinegar, fish sauce and sriracha in a medium bowl. Cut cucumber in half and remove seeds from the centre with a teaspoon. Finely slice cucumber then add to the vinegar mixture with onion. Toss to coat. Set aside for at least 5 minutes.
Heat a large frypan over medium-high heat. Dry salmon skin well with paper towel. Brush both sides of salmon with remaining oil. Season both sides with salt. Place salmon, skin side down, pressing down on each fillet with a heavy spatula to ensure skin is flat against the base of the pan. Cook for 2 -3 minutes on each side or until salmon is cooked through. Remove from pan and set aside to rest for 2 minutes.
Add mixed lettuce leaves, avocado, coriander and carrot to rice. Pour over cucumber mixture, toss to coat. Divide among serving bowls. Top with salmon, skin side up. Serve.