There’s a certain comfort in a warm, fragrant meal that transforms the ordinary into something extraordinary, and that’s exactly what this Caramelised Lemongrass Salmon with Coconut Rice brings to your table. The first time I whipped up this dish, the intoxicating scent of lemongrass and lime danced through my kitchen, instantly transporting me to a beachside café in Thailand.
This recipe strikes a perfect balance, showcasing succulent salmon glazed with a sweet and tangy lemongrass paste, served alongside creamy coconut rice. It’s an impressive yet effortlessly simple dish that elevates your weeknight dinner while keeping those fast-food cravings at bay. With vibrant flavors and fresh herbs like coriander and mint, it feels like a celebration in every bite.
Join me as we embark on this delicious culinary adventure, perfect for food lovers eager to savor homemade goodness without the fuss. Your taste buds are in for a delightful treat!
Why is Caramelised Lemongrass Salmon With Coconut Rice irresistible?
Indulgent flavors: The sweet and tangy lemongrass glaze elevates the salmon into a mouthwatering experience.
Creamy texture: Coconut rice adds a luscious, comforting element to the dish.
Easy preparation: With just 20 minutes of cooking, it’s a quick solution to weeknight dinners.
Fresh herbs: Garnishing with coriander and mint enhances freshness and visual appeal.
Crowd-pleaser: It’s sure to impress family and friends, making it perfect for gatherings.
Versatile dish: Pair it with your favorite vegetables or salads for a complete meal.
Caramelised Lemongrass Salmon With Coconut Rice Ingredients
For the Lemongrass Paste
- Lemongrass – the fragrant white part is key for that aromatic flavor; be sure to chop it well.
- Thai lime leaves – they infuse a zesty brightness, enhancing the dish’s overall taste.
- Green chillies – add a touch of heat, adjust according to your spice preference.
- Palm sugar or light brown sugar – this sweetens the paste perfectly, balancing the lemongrass’s tanginess.
- Fish sauce – brings umami and depth; a crucial element in Thai cuisine.
- Lime juice – adds a refreshing zing, brightening the entire dish.
For the Salmon
- Salmon fillets – choose skinless and pin boned for a clean presentation and superior taste.
For the Coconut Rice
- Jasmine rice – its floral aroma complements the salmon beautifully.
- Coconut milk – gives the rice a rich, creamy texture that pairs perfectly with the lemongrass salmon.
- Water – helps cook the rice to tender perfection.
- Thai lime leaves – integrate them into the rice for an irresistible aromatic flavor boost.
To Serve
- Coriander, mint, and Thai basil leaves – fresh herbs add vibrancy and flavor contrast to the dish.
- Lime wedges – serve on the side for an extra burst of citrus freshness to top everything off.
This delightful recipe for Caramelised Lemongrass Salmon With Coconut Rice will surely bring joy and comfort to your dinner table!
How to Make Caramelised Lemongrass Salmon With Coconut Rice
-
Process the ingredients: Start by placing the chopped lemongrass, lime leaves, and chillies into a small food processor. Blend until you have a fine paste that captures all the aromatic flavors.
-
Sauté the paste: Heat a large non-stick frying pan over medium heat. Add your freshly made lemongrass paste, cooking it for about 1 minute or until it becomes wonderfully fragrant—this will fill your kitchen with a tantalizing aroma!
-
Combine the sauces: Add the grated palm sugar, fish sauce, and lime juice to the pan. Stir and cook for 4–5 minutes, allowing the mixture to thicken slightly, creating a delicious glaze for your salmon.
-
Prepare the coconut rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and Thai lime leaves. Bring it to a boil over high heat, watching as the enticing aromas begin to surface.
-
Cook the rice: Reduce the heat to low, then cover with a tight-fitting lid. Let it simmer for 10 minutes, or until the rice is just tender. Once done, allow it to stand, still covered, for an additional 5 minutes to achieve the perfect texture.
-
Preheat the grill: Set your oven grill (broiler) to high. Place salmon fillets on an oven tray and generously spread the prepared lemongrass paste over each fillet, ensuring they are beautifully coated.
-
Grill the salmon: Cook the salmon fillets under the grill for 4–6 minutes, or until they reach your desired level of doneness, turning a lovely golden brown.
-
Serve it up: Spoon your creamy coconut rice into serving bowls, topping each with the caramelised salmon. Garnish with fresh coriander, mint, and Thai basil leaves, and don’t forget those lime wedges for that extra zesty finish!
Optional: Add crushed peanuts for a delightful crunch!
Exact quantities are listed in the recipe card below.
Tips for the Best Caramelised Lemongrass Salmon
- Fresh Ingredients: Use fresh lemongrass and lime leaves for the best flavor. Dried versions won’t achieve the same aromatic impact.
- Perfect Paste: Ensure your lemongrass paste is finely blended to maximize flavor absorption into the salmon. A chunky paste may not coat evenly.
- Adjust Sweetness: Taste your lemongrass paste before grilling; if it’s too sweet or salty, you can balance it by adding lime juice or fish sauce as needed.
- Watch the Grill: Keep an eye on the salmon while grilling to prevent overcooking. Salmon should be flaky but still moist.
- Herb Varieties: Feel free to mix and match the herbs used for garnishing. Thai basil, for instance, adds unique notes—experiment to find your favorite combo!
- Upgrade the Rice: Enhance your coconut rice with a pinch of salt or a splash of lime juice for an extra flavor boost that complements the caramelised lemongrass salmon wonderfully.
Make Ahead Options
Caramelised Lemongrass Salmon with Coconut Rice is perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prepare the lemongrass paste and store it in an airtight container in the refrigerator for up to 3 days. Additionally, the coconut rice can be made in advance and kept chilled for up to 24 hours; just reheat it gently before serving. When it’s time to cook, simply top the salmon fillets with the paste and grill them as directed. This way, you’ll still enjoy the same vibrant flavors and textures, all while saving precious time in the kitchen!
Caramelised Lemongrass Salmon With Coconut Rice Variations
Customize your meal with delightful twists that cater to your taste buds and dietary needs!
-
Spicy Kick: Add more green chillies to the lemongrass paste for an extra fiery flavor. Tailor the heat to your liking, making every bite exciting!
-
Coconut-Free: Use vegetable broth instead of coconut milk in the rice for a non-dairy alternative. This twist keeps the dish lighter while still flavorful.
-
Herb Swaps: Try basil or cilantro in place of Thai basil. Each herb brings a unique taste, allowing you to play with fresh flavors.
-
Grilled Veggies: Serve with grilled vegetables like bell peppers and zucchini for color and nutrition. They complement the salmon beautifully and enhance the meal’s appeal.
-
Quinoa Base: Substitute jasmine rice with quinoa for a nutty flavor and protein boost. Quinoa makes this dish a wholesome, health-conscious choice.
-
Zesty Infusion: Add ginger to the lemongrass paste for a spicy yet fragrant variation. It brightens the dish and adds an aromatic layer.
-
Sweet Touch: Toss some pineapple chunks into the coconut rice to add a tropical twist. This sweet element pairs splendidly with the lemongrass salmon!
-
Nutty Crunch: Sprinkle toasted coconut flakes or crushed peanuts over the salmon before serving. This adds a delightful texture and enhances the dish’s visual appeal.
What to Serve with Caramelised Lemongrass Salmon With Coconut Rice?
Enhance your dining experience with delightful pairings that complement the vibrant flavors of this dish.
-
Crispy Asian Slaw: A refreshing slaw adds crunch and a tangy contrast that perfectly balances the richness of the salmon and rice.
-
Grilled Asparagus: Tender asparagus provides a light, earthy flavor that complements the lemongrass without overwhelming it, creating harmony on your plate.
-
Mango Salad: Juicy mango tossed with lime and chili ignites a tropical vibe. Its sweetness beautifully offsets the tangy salmon glaze.
-
Spicy Thai Noodles: A portion of cold noodles tossed with sesame and chili dressing brings a wonderful textural variety to your meal, with heat to match!
-
Coconut Water: Refreshing and hydrating, a glass of chilled coconut water pairs well with the meal’s tropical notes, cleansing the palate nicely.
-
Chilled Riesling: This white wine, with its hint of sweetness, complements both the savory salmon glaze and the creamy coconut rice for a delightful pairing.
-
Lime Sorbet: For dessert, a refreshing lime sorbet cleanses your palate after your savory meal, while echoing the zesty flavors of the dish.
How to Store and Freeze Caramelised Lemongrass Salmon With Coconut Rice
-
Room Temperature: It’s best to avoid storing the salmon at room temperature; leftovers can only be kept for about 1 hour before needing refrigeration.
-
Fridge: Store any leftover salmon and coconut rice in airtight containers in the fridge for up to 3 days. Keep the salmon separate from the rice to maintain its texture.
-
Freezer: For longer storage, freeze the salmon fillets (without the rice) in a sealed freezer bag for up to 2 months. Make sure to remove as much air as possible to prevent freezer burn.
-
Reheating: To reheat, thaw the frozen salmon in the refrigerator overnight and heat gently in a pan over low heat until warmed through. The coconut rice can be reheated in the microwave or on the stovetop with a splash of water to restore its creaminess.
Caramelised Lemongrass Salmon With Coconut Rice Recipe FAQs
How do I choose ripe lemongrass?
Absolutely! When selecting lemongrass, look for stalks that are firm, vibrant green, and without dark spots or blemishes. The white base should be plump, which indicates freshness. If you see any browning or softness, opt for another bunch as this can affect the flavor of your caramelised lemongrass salmon.
How can I store leftover salmon and coconut rice?
Very good question! You can store leftover salmon and coconut rice separately in airtight containers in the fridge for up to 3 days. This helps keep the salmon moist while preventing the rice from becoming mushy. When you’re ready to eat, simply reheat the salmon gently to preserve its flaky texture.
Can I freeze the caramelised salmon?
Yes, you can! To freeze, place the chilled salmon fillets in a sealed freezer bag, ensuring you remove excess air. They can be stored for up to 2 months. When you’re ready to enjoy them again, thaw in the refrigerator overnight and heat slowly in a pan over low heat to maintain juiciness.
What if my lemongrass paste is too sweet?
If you find your lemongrass paste leaning too sweet, simply add a splash more lime juice or a teaspoon of fish sauce to balance it out. A taste test is your best friend here! Try adjusting in small increments until you reach that perfect harmony between sweet, tangy, and savory that will elevate your caramelised lemongrass salmon.
Are there any allergies I should be aware of?
Absolutely! If you’re serving this dish to guests, it’s good to note the presence of fish sauce, which contains seafood and could trigger allergies. Additionally, the recipe utilizes palm or brown sugar; for those with dietary restrictions regarding sugar, be sure to adjust accordingly. If you have pets, keep the finished dish away as ingredients like lime can be harmful to them.
How do I make my coconut rice creamier?
To achieve an even creamier coconut rice, I often add a pinch of salt and a splash of lime juice while cooking. Additionally, you can adjust the coconut milk-to-water ratio by using more coconut milk—try using 1.5 cups of coconut milk and 0.5 cups of water for a richer taste. Just be sure to adjust cooking times accordingly!
Caramelised Lemongrass Salmon With Coconut Rice Recipe FAQs
Caramelised Lemongrass Salmon With Coconut Rice Bliss
Ingredients
Equipment
Method
- Start by placing the chopped lemongrass, lime leaves, and chillies into a small food processor. Blend until you have a fine paste that captures all the aromatic flavors.
- Heat a large non-stick frying pan over medium heat. Add your freshly made lemongrass paste, cooking it for about 1 minute until fragrant.
- Add the grated palm sugar, fish sauce, and lime juice to the pan. Stir and cook for 4–5 minutes until the mixture thickens slightly.
- In a medium saucepan, combine jasmine rice, coconut milk, water, and Thai lime leaves. Bring to a boil over high heat.
- Reduce heat to low, cover with a tight-fitting lid, and let it simmer for 10 minutes. Let it stand covered for an additional 5 minutes.
- Preheat your oven grill (broiler) to high. Place salmon fillets on an oven tray and spread the prepared lemongrass paste over each fillet.
- Cook the salmon fillets under the grill for 4–6 minutes until golden brown and cooked to your desired doneness.
- Spoon your creamy coconut rice into serving bowls, topping each with the caramelised salmon. Garnish with fresh coriander, mint, and Thai basil leaves, and serve with lime wedges.
