How To Make Wild Salmon with Coconut Chutney & Green Pilau
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Serves:
Ingredients
- 4 wild salmon fillets
- 1 cup basmati rice
- 2 cups water
- 1 cup coconut milk
- 1/2 cup grated coconut
- 1/4 cup chopped cilantro
- 2 green chilies, chopped
- 1 inch ginger, grated
- 2 garlic cloves, minced
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tbsp lemon juice
- Salt to taste
- Oil for cooking
Instructions
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Preheat the oven to 400°F (200°C).
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Rinse the basmati rice until the water runs clear. Drain and set aside.
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In a saucepan, heat 1 tbsp of oil. Add cumin seeds and mustard seeds. When they splutter, add grated coconut, green chilies, ginger, and garlic. Sauté for 2 minutes.
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Add basmati rice, water, coconut milk, turmeric powder, and salt to the saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes or until the rice is cooked and fluffy.
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While the rice is cooking, place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with lemon juice and season with salt. Bake for 12-15 minutes or until the salmon is cooked through.
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In a blender, blend together cilantro, grated coconut, lemon juice, and salt to make the coconut chutney.
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Serve the wild salmon on a bed of green pilau rice and top with coconut chutney.
Nutrition
- Calories : 370kcal
- Total Fat : 19g
- Saturated Fat : 11g
- Cholesterol : 62mg
- Sodium : 390mg
- Total Carbohydrates : 28g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 23g
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