Baked salmon with lemon and coconut rice

One of my favourite after work meals, that’s ready in about 15 mins.  To add extra flavour to your rice add a 2 cm piece of ginger, and 5cm piece of lemon grass when cooking.   Remove after cooked. 

Baked salmon with lemon and coconut rice
Serves 4
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Prep Time
15 min
Prep Time
15 min
  1. 4 salmon fillets
  2. 2 cups rice - brown or white
  3. 1 cup chopped mint
  4. Juice and rind of one lemon
  5. 3/4 cup toasted coconut flakes
  6. Salt pepper to taste
  1. 1⁄2 cup fresh parsley, chopped
  2. 6 tablespoons parmesan cheese
  3. 1 tablespoon dried herbs
  4. 1⁄2 teaspoon salt
  5. 2 1⁄2 cups white breadcrumbs
  6. a drizzle of olive oil
  1. Pre-heat oven on to 180 deg. Put rice in rice cooker and cook to manufacturers instructions. If you don't have a rice cooker, simply cook via your favourite method.
  2. Make the salmon topping - add all ingredients in a bowl and add enough olive oil to moisten to a loose paste - start with 2 tablespoons.
  3. Place salmon on a parchment covered baking tray, then top each piece of salmon with the topping. Press down firmly. Place in the oven for about 8-12 minutes.
  4. When rice is cooked - add chopped mint, lemon juice and rind, and coconut flakes. Mix to combine.
  5. To serve add rice to plate, top with salmon, extra mint leaves and lemon.
The Sassy Cook


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