Turmeric Salmon with Coconut Rice & Avocado Salsa

In a pot, bring 1 cup water to a boil. Stir in the rice and coconut milk and a pinch of salt. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Finely grate or mince ginger, turmeric and garlic. Combine with a drizzle of oil and massage into the salmon fillets. Allow to marinate while you make the salsa.

Tip! Turmeric will stain! Wear gloves or be very careful when handling. If it does stain your hands, lemon juice and salt will usually help get it off.

Finely dice cucumber and avocado. Cut pineapple chunks in half. Finely dice or mince shallot and chilli (using as much or little as you like). Pick the coriander and mint, discarding stems. Finely shred most of the herbs, reserving a few whole leaves for garnish.

Tip! You may only need 1/2 of the shallot or chilli based on your personal preferences.

In a bowl combine pineapple, cucumber, avocado with as much minced shallot and chilli as you would like. Add herbs, sugar and vinegar and a pinch of salt and toss well to combine.

Heat a grill pan over high heat, add a small drizzle of oil to coat and add the marinated salmon. Cook for 3-4 minutes and then flip to finish cooking on the other side for 2-3 minutes. Season and allow to rest for a few minutes.

Tip! You could use a BBQ if you prefer.

Divide the rice between plates, add a fillet of salmon, a spoonful of the salsa and garnish with remaining herbs.

In a pot, bring 1 cup water to a boil. Stir in the rice and coconut milk and a pinch of salt. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Finely grate or mince ginger, turmeric and garlic. Combine with a drizzle of oil and massage into the salmon fillets. Allow to marinate while you make the salsa.

Tip! Turmeric will stain! Wear gloves or be very careful when handling. If it does stain your hands, lemon juice and salt will usually help get it off.

Finely dice cucumber and avocado. Cut pineapple chunks in half. Finely dice or mince shallot and chilli (using as much or little as you like). Pick the coriander and mint, discarding stems. Finely shred most of the herbs, reserving a few whole leaves for garnish.

Tip! You may only need 1/2 of the shallot or chilli based on your personal preferences.

In a bowl combine pineapple, cucumber, avocado with as much minced shallot and chilli as you would like. Add herbs, sugar and vinegar and a pinch of salt and toss well to combine.

Heat a grill pan over high heat, add a small drizzle of oil to coat and add the marinated salmon. Cook for 3-4 minutes and then flip to finish cooking on the other side for 2-3 minutes. Season and allow to rest for a few minutes.

Tip! You could use a BBQ if you prefer.

Divide the rice between plates, add a fillet of salmon, a spoonful of the salsa and garnish with remaining herbs.