Wild salmon with coconut chutney & green pilau recipe | Good Food
Wild salmon contains less saturated fat, is darker, has firmer flesh and a stronger taste, making it an ideal partner for these spice and citrus flavours
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Ingredients
- 1 tsp rapeseed oil
- 1 onion sliced
- 25g ginger cut into thin matchsticks
- 2 garlic cloves chopped
- 1 green chilli deseeded and sliced
- ⅔ small pack coriander
- handful mint leaves
- 20g creamed coconut
- 1 lime zested and 1/2 juiced
- 50g brown basmati rice
- 2 x 100g skinless wild salmon fillets thawed if frozen
- head of spring greens (about 175g), stalks trimmed, finely shredded (remove outer leaves if tough)
- 125g frozen peas
- 1 tbsp ground coriander
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