What you need - Ingredients list

Crispy Skin Salmon With Spinach And Coconut Rice
2 Serves
0:15 prep
0:27 cook
Crispy Skin Salmon With Spinach And Coconut Rice

Delicious crispy skin salmon with kaffir lime infused coconut rice and sautéed spinach.

2 serves
0:15 prep
0:27 cook


  • 165ml can coconut milk
  • ¾ cup water
  • ¾ cup jasmine rice
  • 1 kaffir lime leaf, finely shredded
  • 1 tablespoon black sesame seeds, toasted
  • 1 teaspoon sesame oil
  • 100g baby spinach leaves
  • 1 tablespoon olive oil
  • 250g packet chilled John West Tasmanian Atlantic Salmon Fillets - Skin On
  • Lime wedges, to serve
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Step 1

Combine coconut milk and water in a medium saucepan and bring to the boil. Add the rice and kaffir lime, stir, cover and reduce heat to low. Simmer for 10-12 minutes, remove from heat and keep covered for a further 10 minutes. Fluff with a fork to separate grains. Add sesame seeds.

Step 2

Meanwhile, heat sesame oil in a non stick frypan over medium heat. Add spinach and cook until wilted. Remove excess water from cooked spinach by pushing against side of pan with cooking spoon. Remove spinach from pan, set aside and keep warm.

Step 3

Wipe pan with absorbent paper to remove any remaining water. Heat oil and cook John West Salmon following packet directions for panfry.

Step 4

Serve salmon with coconut rice and spinach. Garnish with lime.

Tip If black sesame seeds are unavailable, substitute with toasted sesame seeds.