Lemon Coconut Rice & Salmon Chunks

IMG_20140628_184116Another quick recipe for iftar – Prep time is 35 mins

Ingredients

  • Basmati Rice
  • Coconut milk
  • Lemon
  • Birds Eye Chilli
  • Salmon
  • Crushed Chilli Peppers
  • Basic seasoning (Salt, maggi, or  anything nice)

Preparation Method

Parboil the rice for 10 mins, rinse and sieve, then empty a a glass of coconut milk into the rice, squeeze in one lemon juice, add salt to taste and cook for 15 mins or till done.

Season the salmon with maggi, salt, and anything nice,  drizzle with one table spoon of olive oil then grill in a preheated oven at 200’c for 32 mins.

Once this is done, break it into chunks and serve with the coconut rice.

Serve with sweet chilli or your preferred sauce.

Enjoy.  🙂 🙂

 

IMG_20140628_184143  IMG_20140628_181840 IMG_20140628_182513 IMG_20140628_184053

 

 

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