Salmon Pockets with Coconut Rice

I love that peaceful moment just before the end of the day, when everyone and everything seems to slow down, even the light outside becomes softer. As in today’s crazy life it is so rare for us to pause long enough to catch it, when we do – well, what a perfect time for a perfect dinner.

These full of goodness Salmon pockets are the perfect dinner. Super simple to prepare, with just a few ingredients, they come out moist and flavourful and absolutely delightful.

Best serve with coconut rice that complement the dish beautifully.

Ingredients:

For the salmon:
2 salmon fillets
1 red pepper
2 carrots
1 tsp olive oil
2 slices of Moroccan lemons 
10 grams cold butter, small diced
3-4 mint leaf
3 thyme stems
Salt & pepper to taste

For the coconut rice:
1 tsp coconut oil
1 cup rice
2 cups liquid – 1 cup coconut milk & 1 cup boiling water
1 tsp salt
1 stick lemon grass
1/2 lemon juice & zest

Method:

Salmon Pockets

Spread a large piece of aluminium foil over a baking pan, melt couple of the butter dices, brush the foil with the melted butter.

Cut the carrots and peppers to large pieces. Align the pieces on the buttered foil.

Spread half of the remaining butter cubes and the chopped lemon on top of the veggies

Skin the salmon and lay on top of the veggies, spread the other half of the butter on top of the salmon.

Chop the mint and thyme and spread over the salmon. Salt and pepper to taste.

Fold the foil close by bringing the sides together and roll them tight, to make a sealed pocket for the salmon to cook in.

Bake in a pre-heated oven on 180 degrees for 15-20 min.

Coconut rice

In a pot, fry the rice in coconut oil for couple of minutes, till the rice looks slightly transparent.

Add the liquids, stir well and leave to boil.

Turn the heat down, add the lemon juice and zest. Stir well and cover the pot.

Steam on low heat for 15 minutes. Turn the heat off, stir the rice again. Cover and leave for 5 more minutes.

Serve with chopped peanuts and few drops of roasted sesame oil.

Tips:

Add some sliced chilli to add some kick to the salmon pockets.

A stick of lemon grass in the rice will add a lovely, lemony, sharp flavour.

For perfect fluffy rice, seal the pot with foil all around the lid, that will prevent from steams running out and keep the moist in.


Enjoy!