Spiced Salmon on Baked Thai Style Rice
with Green Veg, Sweet Chilli Drizzle and Peanuts
- Fish
- Soya
- Peanut
- Wheat
- Cereals containing gluten
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
It only takes 10 minutes to prep this Spiced Salmon on Baked Thai Style Rice, then everything goes straight into the oven for an easy dinner that gives you time back!
Ingredients
200 grams
Salmon Fillets
(Contains: Fish)
1 sachet(s)
Indonesian Style Spice Mix
45 grams
Yellow Thai Style Paste
(Contains: Soya)
150 grams
Jasmine Rice
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Lime
80 grams
Young Pea Pods
120 grams
Peas
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
32 grams
Sweet Chilli Sauce
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Honey
20 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan with a lid on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Add the yellow Thai style paste and half Indonesian style spice mix. Fry for 30 secs.
Stir in the rice and water for the rice (see pantry for amount).
Bring to the boil, then pop the lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 15-20 mins.
Lay the salmon onto a large baking tray, skin-side down. Drizzle with oil, sprinkle over the remaining Indonesian style spice mix, then season with salt and pepper.
Bake the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Halve the young pea pods widthways. Cut the lime into wedges.
Once the rice is cooked, remove it from the oven and stir in the young pea pods, peas, soy sauce, honey and butter (see pantry for both amounts).
Taste and season with salt and pepper if needed, then pop the lid back on and allow to sit until the veg are piping hot, 2-3 mins.
Once cooked, add a good squeeze of lime juice from a lime wedge.
Serve the baked rice with the salmon on top.
Drizzle over the sweet chilli sauce and mayo (see pantry for amount).
Scatter over the peanuts. Serve with any remaining lime wedges for squeezing over to finish.
