£319.99
Foodi

Coconut & Mango Wild Rice Salad with Steamed Salmon & Vegetables

This Coconut and Mango Wild Rice Salad with Steamed Salmon and Vegetables is an amazingly wholesome, complete meal packed full of flavour, antioxidants, and essential nutrients.

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Item No. REC5510EU
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By Greens of the Stone Age
Prepared with
Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L OL750UK
Model: OL750UK
£319.99
Total Time
1h 34m
Easy
6
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Ingredients

For the coconut wild rice salad

  • 8.75oz wild rice
  • 14.53fl. oz tinned full fat coconut milk
  • 8.75fl. oz cold vegetable stock
  • 5.25oz diced mango
  • 1.05oz coriander, leaves and stalks (finely chopped)
  • 1.05oz bunch fresh mint, leaves only (finely chopped)
  • 3 spring onions (finely chopped)
  • 2 red chillies (finely diced)
  • Handful toasted nuts (roughly chopped if large)
  • 1/2 large orange (juice only)
  • 1 lime (juice and zest)
  • 2 tbsp MCT oil or light olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 tbsp tamari soy sauce
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp sea salt

For the salmon

  • 2 inch piece root ginger (peeled and chopped)
  • 4 cloves garlic (peeled)
  • 2 tbsp tamari soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • Pinch white pepper
  • Pinch sea salt
  • 4 organic salmon fillets (roughly 125g each)

For the veg

  • 4.55oz purple sprouting broccoli
  • 4.55oz babycorn
  • 4.55oz trimed green beans
  • 1 tbsp oil
  • Sea salt to season

Instructions

Step 1
Start by soaking the rice in a large bowl of cold water and set to one side.

Step 2
Place the root ginger and garlic into a pestle and mortar and grind into a rough paste. Stir in the remaining marinade ingredients for the salmon.

Step 3
Pat dry the salmon fillets and gently score with a sharp knife. Place into a shallow dish then pour over the marinade. Cover and refrigerate for 1 to 2 hours.

Step 4
Remove the fish from the fridge then rinse and drain the wild rice. Add the wild rice to the cooking pot and together with the coconut milk and stock.

Step 5
Place the Reversible Rack in the lower position into the cooking pot. Layer with a foil 'nest' then and add vegetables, drizzling over oil and seasoning.

Step 6
Place top tier on the 2 Tier Rack, layer with foil then spray with cooking spray. Place marinated salmon on top and close the lid.

Step 7
Move the slider to the middle position. Select STEAM MEALS, set temperature to 170°C, and set time to 8 minutes. Press START/STOP to begin, (this will STEAM for approximately 9 minutes before switching to STEAM MEALS).

Step 8
Once the unit has finished cooking, slide the sldier to the far right position and carefully remove the racks and set the salmon to rest covered in foil. Select SEAR/SAUTÉ, setting the temperature level to 4, and cook off any liquid in the rice. This will take about 7 minutes for the liquid to absorb.

Step 9
Transfer the cooked wild rice to a large bowl then add the remaining salad ingredients. Leave to absorb the dressing for 5 minutes before serving with the salmon and vegetables. Alternatively chill and serve cold. Notes: Prep time inclusive of marinating time. If you don't like spice remove both the membrane and seeds from the red chillies.