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How to make Mint, coriander & coconut sambal with salmon skewers

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 400g (2 cups) jasmine rice, rinsed, drained
  • 1 x 400ml can light coconut milk
  • 250ml (1 cup) water
  • 1 stem lemon grass, bruised
  • 4 (about 250g each) salmon fillets, cut into 2cm pieces
  • 2 teaspoons peanut oil
  • Salt & freshly ground black pepper
  • Lime wedges, to serve

Mint, coriander & coconut sambal

  • 1 cup coarsely chopped fresh coriander
  • 1/2 cup coarsely chopped fresh mint
  • 90g (1 cup) coarsely grated fresh coconut
  • 1 long fresh green chilli, halved, deseeded, finely chopped
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 1 tablespoon fresh lime juice
  • Salt & freshly ground black pepper

Method

  • Step 1 To make the mint, coriander & coconut sambal, place the coriander, mint, coconut, chilli and lime juice in a small bowl and gently toss to combine. Taste and season with salt and pepper.
  • Step 2 Place the rice, coconut milk, water and lemon grass in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Set aside, covered, for 5 minutes.
  • Step 3 Meanwhile, thread the salmon evenly among skewers. Drizzle with oil and season with salt and pepper. Preheat a barbecue grill or chargrill pan on high. Add the salmon and cook for 1-2 minutes each side or until golden and just cooked through.
  • Step 4 Divide the rice among serving plates. Top with salmon skewers and coconut sambal. Serve immediately with lime wedges, if desired.