Dinner
Coconut & Mango Wild Rice Salad with Steamed Salmon & Vegetables
Recipe by Greens of the Stone Age
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This Coconut and Mango Wild Rice Salad with Steamed Salmon and Vegetables is an amazingly wholesome, complete meal packed full of flavour, antioxidants, and essential nutrients.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the coconut wild rice salad
- 250g wild rice
- 415ml tinned full fat coconut milk
- 250ml cold vegetable stock
- 150g diced mango
- 30g coriander, leaves and stalks (finely chopped)
- 30g bunch fresh mint, leaves only (finely chopped)
- 3 spring onions (finely chopped)
- 2 red chillies (finely diced)
- Handful toasted nuts (roughly chopped if large)
- 1/2 large orange (juice only)
- 1 lime (juice and zest)
- 2 tbsp MCT oil or light olive oil
- 1 tbsp red wine vinegar
- 1 tbsp maple syrup
- 1 tbsp tamari soy sauce
- 1/2 tsp toasted sesame oil
- 1/2 tsp sea salt
For the salmon
- 2 inch piece root ginger (peeled and chopped)
- 4 cloves garlic (peeled)
- 2 tbsp tamari soy sauce
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- Pinch white pepper
- Pinch sea salt
- 4 organic salmon fillets (roughly 125g each)
For the veg
- 130g purple sprouting broccoli
- 130g babycorn
- 130g trimed green beans
- 1 tbsp oil
- Sea salt to season
Utensils
-
Step 1
Start by soaking the rice in a large bowl of cold water and set to one side.
-
Step 2
Place the root ginger and garlic into a pestle and mortar and grind into a rough paste. Stir in the remaining marinade ingredients for the salmon.
-
Step 3
Pat dry the salmon fillets and gently score with a sharp knife. Place into a shallow dish then pour over the marinade. Cover and refrigerate for 1 to 2 hours.
-
Step 4
Remove the fish from the fridge then rinse and drain the wild rice. Add the wild rice to the cooking pot and together with the coconut milk and stock.
-
Step 5
Place the Reversible Rack in the lower position into the cooking pot. Layer with a foil ‘nest’ then and add vegetables, drizzling over oil and seasoning.
-
Step 6
Place top tier on the 2 Tier Rack, layer with foil then spray with cooking spray. Place marinated salmon on top and close the lid.
-
Step 7
Move the slider to the middle position. Select STEAM MEALS, set temperature to 170°C, and set time to 8 minutes. Press START/STOP to begin, (this will STEAM for approximately 9 minutes before switching to STEAM MEALS).
-
Step 8
Once the unit has finished cooking, slide the sldier to the far right position and carefully remove the racks and set the salmon to rest covered in foil. Select SEAR/SAUTÉ, setting the temperature level to 4, and cook off any liquid in the rice. This will take about 7 minutes for the liquid to absorb.
-
Step 9
Transfer the cooked wild rice to a large bowl then add the remaining salad ingredients. Leave to absorb the dressing for 5 minutes before serving with the salmon and vegetables. Alternatively chill and serve cold.
Notes:
Prep time inclusive of marinating time.
If you don’t like spice remove both the membrane and seeds from the red chillies.
