TODAY’S RECIPE: Wild salmon with coconut chutney and green pilau

DELICIOUS flavours. SERVES 2. Ingredients

1 tsp rapeseed oil 1 onion, sliced 25g ginger, cut into thin matchsticks 2 garlic cloves, chopped 1 green chilli, deseeded and sliced 2/3 small pack coriander Handful mint leaves 20g creamed coconut 1 lime, zested and ½ juiced 50g brown basmati rice 2 x 100g skinless wild salmon fillets, thawed if frozen Head of spring greens (about 175g), stalks trimmed, shredded 125g frozen peas 1 tbsp ground coriander

Method

1 Heat oven to 200c/180c fan/gas 6. Heat oil in a large, non-stick wok and add onion, ginger, garlic and chilli. Cook briefly over high heat to mix, then cover and cook gently for about ten minutes until onions are soft.

2 Scoop two spoonfuls of mixture into a bowl, add coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to puree with a stick bender. Meanwhile, boil the rice for 20 minutes, then drain.

3 Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for ten minutes.

4 Carry on cooking the onions, uncovered this time, until they start to brown. Add spring greens and stir-fry for a few minutes until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.