The one pan wonder that's packed with delicious flavour – salmon and coconut rice with ginger and crispy shallots

7NEWS

29-05-2025

Amanda Cordony is the food editor of House & Garden magazine.
Today, she is making one-pan salmon with coconut rice, ginger and crispy shallots.
Recipe below:
SALMON & COCONUT RICE WITH GINGER & SHALLOTS
Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 4-6
1 cup basmati rice, rinsed well
2 garlic cloves, roughly chopped
4cm-piece fresh ginger, finely grated
400ml coconut milk
2 tablespoons (40ml) soy sauce
4 salmon fillets (150g each), skin off, pin-boned
250g cocktail truss tomatoes
1 bunch bok choy, quartered lengthways
2 tablespoons shop-bought fried shallots,
1 thinly sliced long green chilli, and 10g basil leaves, to serve
Method
1 Place a shallow casserole over medium-high heat. Add rice, garlic and ginger. Cook, stirring, for 2 minutes.
2 Reduce heat to medium. Add coconut milk and soy sauce, and stir. Add salmon and tomatoes to casserole and simmer, covered, over low heat for 8 minutes.
3 Remove lid. Arrange bok choy around salmon and simmer, uncovered, for 5 minutes or until liquid is almost absorbed.
4 Add shallots, chilli and basil. Season to taste and serve.
APPLE, SUNFLOWER SEED & CINNAMON MUFFINS
Prep time: 20 minutes.
Cooking time: 25 minutes.
Serves: 4-6.
2 green apples, peeled, chopped into cubes
1 lemon, juiced (40ml)
½ cup sunflower seeds, ground
1½ cups oat flour
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon sea salt
1 tablespoon vanilla protein powder
2 eggs, room temperature
1 cup natural Greek yoghurt
¼ cup maple syrup
1 tablespoon light extra virgin olive oil
1 teaspoon vanilla extract
⅓ cup demerara sugar
2 tablespoons sunflower seeds
Method
1 Preheat oven to 200°C (180°C fan) and line a muffin tin with paper muffin liners.
2 In a small bowl, mix together apple and lemon juice. Set aside.
3 In a large bowl, mix ground sunflower seeds, oat flour, cinnamon, baking powder, sea salt and protein powder. Set aside. 4 In a small bowl, lightly whisk eggs, yoghurt, maple syrup, oil and vanilla extract.
5 Add wet ingredients to dry ingredients and mix until just combined. Gently fold in apples with lemon juice.
6 Spoon batter into muffin liners until about three-quarters full. Sprinkle each muffin with demerara sugar and sunflower seeds.
7 Bake for 20 minutes, until a toothpick inserted into the centre comes out clean. Cool slightly before serving