Thai-Style Salmon with mixed vegetables & Coconut Rice –

Ingredients

• 200g Jasmine rice, rinsed and drained
• 400ml (400ml) light coconut milk
• 50ml water
• 1 teaspoon salt
• 300g mixed baby corn, sugar snap peas, fine green beans
• 1 tablespoon freshly chopped coriander leaves
• Juice of 1 lime
• Zest and juice of 1 lime
• 1 tablespoon sunflower oil
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 2 tablespoons red or green curry paste
• 4 x 120g salmon fillets
• Oil for brushing
• Coriander leaves for garnish
• 7oz Jasmine rice, rinsed and drained
• 1 can (400ml) light coconut milk
• 1fl. oz water
• 10oz mixed baby corn, sugar snap peas, fine green beans
• Step 2 Place rice, coconut milk, water and salt in bottom of pot, then mix to combine. Add a layer of vegetables on top of rice.
• Step 3 Pull out the legs on the Cook & Crisp tray, then place tray in the top position in the pot, above the rice, brush tray with oil, place salmon on top, skin side down.