Crispy Salmon with Coconut Rice and Crackle Sauce
Don’t forget to make the coconut rice – it adds so much!
Ingredients:
- 4 × 6oz Salmon fillets
- 1 English hothouse cucumber
- 2 garlic cloves
- ½ inch piece ginger
- 2 cups long grain white rice
- 13.6oz can full fat coconut milk
- ½ cup roasted peanuts
- 3 tablespoons sesame seeds
- ¼ cup olive oil
- 1 teaspoon ground turmeric
- 1½ teaspoons red pepper flake
- 1 teaspoon honey