Spiked Maple Salmon with Coconut Rice

Succulent salmon filets encrusted with a gorgeously sweet spiked maple glaze, with fragrant coconut rice and steamed green beans.

linebreak-mobile.gif linebreak-desktop.gif


Serves 2

• 2 Salmon Fillets
• 2 tsp brown sugar
• 2 tsp of paprika
• ½  tsp chilli powder
• A pinch of salt & pepper

• A generous drizzle of Harvester Spiked Maple Sauce
• 2 cups of long grain rice
• A tin of coconut milk
• A handful of green beans trimmed and steamed
• 1 tbsp toasted desiccated coconut (to serve)

linebreak-mobile.gif linebreak-desktop.gif


• Place the salmon filets, skin down in an oven dish. Rub on the sugar, salt and spices then put under a hot grill for 5 minutes until it bubbles.

• Brush over some Harvester Spiked Maple Sauce, then return to the grill for a further 10 minutes or until cooked through.

• Add the rice and coconut milk to a pan and cook over medium heat until the rice is tender and the liquid absorbed.

• Serve the salmon with some steamed green beans and the rice, garnished with toasted coconut.

linebreak-mobile.gif linebreak-desktop.gif

If you don’t fancy cooking at home and washing up,
you can always join us at Harvester and enjoy our sauces on your favourite dishes.