1 organic lime, freshly squeezed juice of whole lime plus finely grated zest of half lime
50 g spring onions, finely chopped
a few grinds of black pepper
250 g fine green beans, ends trimmed
700 g water (TM31)
300 g jasmine rice
1 tsp fine sea salt
2 Tbsp coconut oil, for frying
Put your salmon into a dish and cover with 100g of curry paste. Cover with cling wrap and place in the fridge for 2-24 hours.
In a small mixing bowl, add in sour cream, honey, lime juice and finely grated zest, spring onions (reserving a few for garnish) and pepper, then stir until evenly mixed. Keep in fridge until serving time.
Cook rice as per instructions on packet, although use coconut cream instead of water for cooking.
In a separate pot, cook beans for 5 – 7 minutes.
With the salmon, you can either cook on the hob in a fry pan, or if you want a little extra flavour, try cooking it on the BBQ. Cook on both sides for approx. 4 minutes depending on the thickness of the piece of fish or until cooked to your liking.
Serve with coconut rice and a generous helping of sour cream sauce and smile with delight!