Serves 4

For The Salmon

  • 2 tbsp rapeseed oil
  • 4 x 120g salmon darnes, pin boned & skin removed
  • 2 tbsp Cajun spice
  • 20g butter
  • For The Dressing
  • 1 garlic clove, crushed
  • Zest & juice of 1 lime
  • 2 tbsp sweet chilli sauce
  • 1 tbsp nam pla (fish sauce)
  • 1 tbsp soy sauce (Ketjap Manis)
  • 1cm piece root ginger, peeled and grated
  • ¼ red chilli, seeds removed and finely sliced

For The Vegetable Ragout

  • 1 tbsp rapeseed oil
  • ½ red pepper, cored and cut into thin strips
  • 1 pok choi, end removed, and each leaf cut in ½ lengthways
  • ¼ head Chinese cabbage, thinly sliced
  • ½ head cauliflower, florets removed and steamed for 1 minute
  • 2 spring onions, cut at an angle
  • Sea salt
  • Coriander leaves, to serve

For the Coconut Rice

  • 350g Rice
  • ½ vegetable stock cube
  • 600ml boiling water
  • 1 tsp salt
  • 1 x 160ml can Thai Gold coconut cream


For The Salmon

  1. Preheat a non-stick frying pan with the rapeseed oil
  2. Place the Cajun spice in a shallow dish and coat each salmon darnes, shaking off any excess
  3. Carefully place it on the preheated pan and add the butter
  4. Cook for 2-3 minutes until golden brown, turn over and cook for a further 2-3 minutes
  5. Using a spoon baste the salmon with the butter and switch off the pan

For The Dressing:

  1. Mix all the ingredients together in a bowl and set aside

For The Vegetable Ragout

  1. Preheat a large frying pan/pot with the rapeseed oil
  2. Add in the red pepper, Chinese cabbage followed by the cauliflower florets
  3. Toss and then drizzle over spoonsful of the prepared dressing
  4. Cook for 2 minutes
  5. Add in the pok choi
  6. Cook for 3-4 minutes, tossing occasionally
  7. Add in the spring onion and season if needed with sea salt
  8. For the Rice
  9. In a large saucepan bring the water, salt, stock cube and coconut cream to the boil
  10. Add in the rice and whisk all together
  11. Cook over a medium heat for 10-12 minutes with the lid on
  12. After 10-12 minutes, remove from the heat and using a fork fluff up the rice

To Serve

  1. Spoon the prepared rice in an oiled ramekin and turn out onto the plate
  2. Gently place the salmon darne onto the plate
  3. Arrange the vegetable ragout around the salmon and garnish with coriander leaves