Salmon, Soy Vegetables & Coconut Rice

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Submerge the coconut cream sachet[s] in boiled water to soften (pop it in a mug for ease!)

Meanwhile, peel and finely slice the red onion[s]

Add the basmati rice, softened coconut cream and 350ml [700ml] boiled water to a pot with a matching lid and bring to the boil on a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and leave covered until serving

Meanwhile, slice the sugar snap peas lengthways into thin strips (alternatively, you can leave them whole to save time)

Deseed the red chilli[es] (scrape the seeds out with a teaspoon) and chop finely

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the salmon, skin-side down, and cook for 2 min

Meanwhile, combine the soy sauce and fish sauce with 2 tbsp [4 tbsp] sugar (brown sugar if you have it) in a bowl and mix well

Transfer the salmon fillets to a baking tray, skin-side up (use tin foil to avoid mess) 

Put them in the oven for a further 7 min or until cooked through

Meanwhile, return the pan to a medium-high heat with 1 tbsp [2 tbsp] vegetable oil

Add the sliced onion, sugar snaps, garlic and chilli (can't handle the heat? Go easy!) and stir-fry for 3 min

Meanwhile, halve the lime[s]

Strip the mint leaves from their stalks and chop finely

Add the sauce to the vegetables and cook for a further 2 min or until reduced and sticky

Remove the pan from the heat and add the juice of 1/2 [1] lime, reserving the rest for serving