4 salmon steaks (about 700 g)
5 tablespoons soy sauce
2 tablespoons honey
1 clove of garlic
1 chili pepper
1 stick of lemongrass/lemongrass (can also be powdered)
2 spring onions
olive oil for greasing
500 gr green beans
150 gr cashew nuts
250 ml coconut milk
300 g basmati rice
pinch of salt
50 gr grated coconut
Mix the soy sauce, honey and juice of 1 lime in a small bowl. Remove the outer jacket from the sereh and finely chop the inner part together with the garlic and chili pepper and add to the soy marinade.
Grease a baking dish with a little olive oil and place the salmon fillets in it. Pour over the marinade. Let the salmon marinate for half an hour. Preheat the oven to 180 degrees. Meanwhile, cook the beans for 10 minutes and drain. Mix the water and coconut milk in a saucepan and bring to the boil with a pinch of salt. Add the basmati rice and let it cook for about 8 to 10 minutes. The moisture evaporated and is absorbed by the rice, so you don’t have to drain the rice.
Bake the salmon in the oven for about 12 minutes (for thick pieces, keep 15 minutes). Stir the beans and cashew nuts into the rice. Lightly brown the grated coconut in a frying pan without oil or butter for 1 minute. Serve the marinated salmon with spring onion rings, coconut rice and the roasted coconut.
Source: Leukerecepten by leukerecepten-nl.
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