Dale Pinnock’s sesame soy salmon with vegetables and coconut rice is an Asian-fusion dish with serious filling power
• 2 tablespoons low-salt soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 2 large salmon fillets
• 150g brown rice
• 400ml coconut milk
• 2 tablespoons desiccated coconut
• olive oil, for cooking
• 1 garlic clove, finely chopped
• 1 large red onion, finely sliced
• 1 small carrot, cut into thin strips
• 1/2 courgette, cut into thin strips
• handful baby spinach
• sea salt
1 Mix together 1 tablespoon soy sauce with the sesame oil and honey, and stir well to create a marinade. Pour over the salmon and leave to marinate for at least an hour, or overnight.
2 Put the rice in a saucepan and cover with salted boiling water. Simmer over a medium heat until half cooked, about 10 minutes (check the instructions on the packet).
3 Add the coconut milk and continue to simmer until soft and tender. You may need to add a little extra water.
4 Add the desiccated coconut and stir well. Transfer to a warmed dish and set aside.
5 Heat a non-stick frying pan over a medium heat, add the salmon and its marinade and cook for 6–8 minutes, turning regularly.
6 Meanwhile, heat a little olive oil in a large pan or wok and add the garlic, onion, carrot and courgette. Stir-fry for 2–3 minutes, until soft.
7 Add the spinach and remaining soy sauce, and cook for 1 minute.
8 Once the salmon and vegetables are cooked, serve immediately with the coconut rice.
Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef. Photography by Martin Poole © Quadrille.