Wild salmon with coconut chutney & green pilau

• rapeseed oil↗1 tsp tsp
• onion↗1

  sliced

• ginger↗25g g

  cut into thin matchsticks

• garlic cloves↗2

  chopped

• green chilli↗1

  deseeded and sliced

• coriander⅔ small pack
• handful mint leaves↗
• creamed coconut↗20g g
• lime↗1

  zested and 1/2 juiced

• brown basmati rice↗50g g
• skinless wild salmon fillets↗2 x 100g g

  thawed if frozen

• head of spring greens

  (about 175g), stalks trimmed, finely shredded (remove outer leaves if tough)

• frozen peas↗125g g
• ground coriander↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/ gas 6. Heat the oil in a large non-stick wok and add the onion, ginger, garlic and chilli. Cook briefly over a high heat to mix everything, then cover and leave to cook gently for about 10 mins until the onions are soft. Scoop two spoonfuls of the mixture into a bowl, add the coriander, mint, coconut, lime zest and juice with 1 tbsp water and blitz to a purée with a stick bender.

2. 2

   Meanwhile, boil the rice for 20 mins, then drain.

3. 3

   Spread half the coconut mixture over the fish and wrap up in a parcel of foil. Bake for 10 mins.

4. 4

   Carry on cooking the onions, uncovered this time, until they start to brown. Add the spring greens and stir-fry for a few mins until softened. Add the rice and peas with the ground coriander and cook until the veg is tender. If the mixture starts to stick, add 1 tbsp water. Stir through the remaining coconut mixture, then serve with the fish.