thai salmon with jasmine rice [ recipe ]
For the first week in forever, I don’t have a meal plan this week. I don’t cook for the kids when I’m working – it would be too late for them by the time I get dinner on the table, and the grandparents like to feed them – so I usually just cook for Hubs and I during the week. But Hubs is working away, and when it’s just me I really can’t be bothered making the effort. I have leftovers in the freezer, eggs in the fridge and a mum who is always desperate to feed me, so I’m not doing much worth mentioning this week. I also never made the shepherds pie I had planned for this weekend, so that covers Saturday, and my in-laws can’t make it for Sunday dinner so I’ll probably just decide on the day what to make. Lunches will be salads as I wont have leftovers to take, and I’ve scored some peanut Nakd bars for my evening treats.
When I linked up to #MealPlanningMonday last week, there was some interest in the Thai salmon I’d picked as one of our dishes. I thought I would share the recipe here, as it’s a real favourite with us. It’s really delicious and sounds quite impressive, but it’s quick and simple and can be done in one pot in less than half an hour!
I’ve been making this one for years, so I don’t even know where it came from and I’ve tweaked it a bit over time. The flavour really comes from the spice, so you can judge for yourself how much you want to add. If you can’t find Thai 7 Spice, I would guess Chinese 5 Spice would work well (although it would totally change the dish).
So, on with the recipe…
Thai salmon with Jasmine rice
SlimmingWorld friendly – 2.5 Syns*
Cost – £5.30 approx.
You will need…
- red onion
- 4tsp Thai 7 spice (or to taste)
- 160g Jasmine rice
- 200ml light coconut milk*
- 1 vegetable stock cube
- 300ml boiling water
- 200g frozen green beans (I use sliced ones, but you can use whole if you prefer)
- 4 salmon fillets (I use frozen ones)
- Seasoning & spray oil
What to do…
- Finely chop the onion.
- Spray a pan with a little oil, heat it up and cook the onion for a couple of minutes.
- Add the spice and cook for a minute to release the flavours, and then stir in the rice.
- Crumble the stock cube over the rice, then pour in the coconut milk and boiling water.
- Stir thoroughly, bring to the boil and then reduce the heat to a simmer for a couple of minutes.
- Stir the beans through the rice, and then nestle the salmon fillets into the mix.
- Cover and simmer for 10-15 minutes, or until the rice is cooked (you may need to add more water if the rice is still too firm when the liquid is absorbed).
You should end up with soft, creamy rice and flaky salmon, with a kick from the spices. I served ours up with some broccoli.
* If you don’t like coconut milk or to reduce the Syn value, you can switch this for the same amount of any milk of your choice. That makes the recipe Syn-free if it comes from your Healthy Extra A.
Let me know if you give this recipe a try, and what you thought of it! Remember, you can always check my meal planning posts and let me know if there are any dishes you’d like the recipe for.