Ginger & Soy Salmon With Coconut Rice

Ginger & Soy Salmon With Coconut Rice

Ginger & Soy Salmon With Coconut Rice

Ginger & Soy Salmon With Coconut Rice

Omega-3 rich salmon on your plates for dinner tonight
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine asian, Chinese
Servings 4
Calories 537 kcal


  • Bowl
  • Baking dish


What you need for the salmon

  • 680 g salmon fillet (4 fillets)
  • 60 ml tamari (or soy sauce)
  • 1 tbsp sesame oil
  • 2 tbsp Root ginger grated
  • ½ tsp black pepper ground
  • 3-4 Garlic cloves crushed
  • 4 tsp coconut sugar
  • 1 tbsp sesame seeds
  • 2 tbs Chives chopped chopped

To make your rice

  • 195 g Jasmine rice
  • 180 ml light coconut milk Can
  • 1 tbs coconut sugar
  • ½ tsp salt plus more to taste
  • 180 ml water


What you need to do

    For the salmon

    • In a small bowl, combine the tamari, sesame oil, ginger, pepper, and garlic; and pour over the salmon. If time allows, leave the salmon to marinade for at least 2 hours.
    • Preheat the oven to 350°F (180°C). Place the salmon fillets, skin side down, on a baking dish. Sprinkle with sugar and sesame seeds.
    • Bake the salmon in the oven for 25 to 30 minutes or until the fish flakes easily with a fork. Garnish with chives and serve with coconut rice.
    • For the rice
    • Rinse the rice a few times, until the water runs clear.
    • Place the rice into a medium saucepan along with the coconut milk, water, sugar and salt and place over a medium-high heat.
    • When the rice comes up to the boil, stir well, then cover the pan and reduce the heat to low.
    • Simmer gently for 15 minutes, then turn off the heat and leave to rest for 10 minutes.
    • To serve, mix the rice with a fork and season with more salt if necessary.


    This recipe is
    • Gluten free
    • Dairy free
    • Meal prep friendly
    • High protein
    Keyword healthy, omega-3, seafood