Sesame Soy Salmon with Shredded Vegetables and Coconut Rice

asian dinner fish Apr 16, 2021

"This is my idea of a perfect meal right here. I adore fish. I adore Asian fusion flavours, and I prefer to opt for a dish that has a low glycemic impact. This ticks all of those boxes. Any fish will do but salmon works a treat and as you know I do always encourage you to eat as much oily fish as is feasibly possible. "


2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon honey
2 large salmon fillets
150g brown rice
400ml coconut milk
2 tablespoons desiccated coconut
Olive oil, for cooking
1 garlic clove, finely chopped
1 large red onion, finely sliced
1 small carrot, cut into thin strips
1/2 courgette, cut into thin strips
handful baby spinach
sea salt


  1. Mix together 1 tablespoon soy sauce with the sesame oil and honey, and stir well to create a marinade. Pour over the salmon and leave to marinate for at least an hour, or overnight.
  2. Put the rice in a saucepan and cover with salted boiling water. Simmer over a medium heat until half cooked, about 10 minutes (check the instructions on the packet).
  3. Add the coconut milk and continue to simmer until soft and tender. You may need to add a little extra water.
  4. Add the desiccated coconut and stir well. Transfer to a warmed dish and set aside.
  5. Heat a non-stick frying pan over a medium heat, add the salmon and its marinade and cook for 6–8 minutes, turning regularly.
  6. Meanwhile, heat a little olive oil in a large pan or wok and add the garlic, onion, carrot and courgette. Stir-fry for 2–3 minutes, until soft.
  7. Add the spinach and remaining soy sauce, and cook for 1 minute.
  8. Once the salmon and vegetables are cooked, serve immediately with the coconut rice.