Serves: 2 | Prep: 10 mins | Cook: 20 mins
Ingredients
– 2 salmon fillets
– 1 tin Chef’s Choice Coconut Milk
– 1 tin Chef’s Choice Millet (use coconut milk tin to measure)
– 1 tin water
– 2 cups baby spinach
– 1 red chilli, sliced
– Salt, to taste
Glaze
– 3 tbsp Kura Ponzu
– Juice ½ orange
– 1 tsp Kura Rice Wine Vinegar
Method
1. Mix ponzu, orange juice and vinegar. Coat salmon and set aside.
2. Add coconut milk, millet and water to a pan and simmer 12–15 mins until creamy.
3. Stir in remaining marinade, add spinach and cook until wilted.
4. Cook salmon skin-side down in the oven for 20 mins or until done.
5. Serve over millet, spoon over juices and finish with chilli and extra ponzu.