Syrupy Salmon on Creamy Coconut Rice

I love the combination of this delicate sweet, umami marinated salmon with the creamy coconut rice and the hint of sesame. A squeeze of lime takes it to the next level!

As a side, I like a selection from pak choi, broccoli, spinach, mushrooms, shallot and garlic all stir-fried in a splash of sesame oil, sprinkled with toasted sesame seeds, so use any green veggies you have at hand.

Portions: 2
Prep and Cook Time: 1 hour
Cookware: Wok, rice saucepan and foil-covered oven dish
Oven: 200C / Gas 6

  • 2 salmon fillets
  • 2 tbsp soy sauce / tamari sauce
  • 2 tbsp mirin
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 small garlic clove – finely chopped
  • 1/2 tsp chilli – fresh or flakes
  • 120g brown rice
  • 3cm chunk creamed coconut – chopped
  • salt
  • 1 lime – wedges
  • 1 tbsp sesame seeds – lightly toasted in a dry pan before you stir-fry


Mix together the 6 marinade ingredients and immerse salmon for at least 30 minutes, longer if possible. Turn the salmon a couple of times. Sometimes I marinate the salmon in the fridge overnight.

Now, cook the rice according to packet instructions, but add 100ml more water as we want the rice to become stodgy. This will give you time to prepare your chosen veggies.
Approximately halfway through the rice cooking time, add the coconut chunks and stir well so it dissolves in the rice water.
Once the rice is cooked, turn off heat and cover the pan. The rice will absorb the coconut water and become creamy as you continue to cook the rest of the meal. Add salt to taste.

Towards the end of the rice cooking time, heat the oven to 200C / Gas 6 and cook the marinated salmon for 6 – 8 minutes (depending on how well cooked you prefer your salmon).

You now have time to stir-fry your vegetables.

After 6 – 8 minutes, remove the salmon from the oven and check that the fish is almost cooked through. Spoon the bubbling marinade over the salmon which will continue to cook whilst you are assembling the meal.


Spoon the sticky, creamy coconut rice into two warmed bowls, top with the salmon and their juices, sprinkle with a few toasted sesame seeds and serve with lime wedges.
Serve your chosen stir-fried veggies on the side.