The Dinner Planner


One Pan Salmon and Coconut Rice

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Cook Time 20 minutes
Servings 4


  • 1 onion - finely diced
  • 2 garlic cloves - crushed
  • 1 tbsp ginger - minced
  • 1 tbsp oil
  • 1 cup jasmine rice
  • 400 ml coconut milk
  • 300 ml water
  • 400 grams skinless salmon fillets
  • 1 bunch choy sum - ends diced and leaves roughly chopped
  • 200 grams cherry tomatoes - cut in half
  • 2 tbsp soy sauce
  • 1 lime



  • Finely dice onion. Chop the ends of the choy sum and finely slice. Add to the onions. Roughly chop the leaves. Cut the tomatoes in half.


  • Heat the oil in a large pan (with a lid) on the stove on medium heat. Add the onions and choy sum ends. Cook for 2-3 minutes until softened. Add the garlic and ginger. Cook for 1 minute.
  • Add rice, coconut milk and water. Stir to combine. Place salmon in. Cover and cook for 10 minutes.
  • Remove lid. Add tomatoes, choy sum leaves and soy sauce. Cover and cook for a further 2 minutes.
  • Gently toss to combine the salmon and veggies through the rice. Garnish with lime and coriander.

Tips and Variations

VEGETARIAN - add extra vegetables like green beans or capsicum
Don't like salmon?  You can use any firm white fish in place of the salmon if you prefer. 


Calories: 617kcal | Carbohydrates: 51g | Protein: 28g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 592mg | Potassium: 955mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5294IU | Vitamin C: 83mg | Calcium: 185mg | Iron: 6mg

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