Pan-Fried Salmon With Zingy Ginger & Chilli Greens And Coconut Rice

Chop your creamed coconut roughly (if required!)

Add your white long grain rice to a pot with a lid with the chopped creamed coconut and 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your coconut rice

Meanwhile, wash, then slice your pak choi in half lengthways, then pat dry with kitchen paper

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Slice half your red chilli[es] into rounds (reserve for garnish!) and finely chop the rest

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your salmon fillet[s], skin-side down, and cook for 2-3 min until the skin has started to brown

Once the skin has browned, turn the salmon over and add the pak choi halves cut-side down and cook for 2-3 min until the pak choi has started to brown

Add your sweet pea pods, chopped ginger, chopped garlic and chopped chilli (can't handle the heat? Go easy!) to the pan and cook for 1 min further until fragrant

Once fragrant, add your gluten free soy sauce and juice of half your lime[s] to the pan and cook, covered, for 1-2 min further or until the veg has softened and the salmon is cooked through – this is your pan-fried salmon with zingy ginger & chilli greens

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, cut the remaining lime into 1 wedge per person

Chop your coriander roughly, including the stalks