Coconut brown rice with ginger lime and squash

This delicious coconut brown rice with ginger lime and squash is the perfect pairing for The Saucy Fish Co. Salmon with chilli, lime and ginger dressing.

📝 Ingredients

• 300 g brown rice
• 4 shallots (, finely diced (or one large onion))
• 3 garlic cloves (, minced)
• 1/2 tbsp minced fresh ginger
• 1 red bell pepper (, diced)
• 400 g | 14oz butternut squash (, cubed)
• 2 tbsp lime juice
• 2 tbsp agave nectar
• 500 ml | 2 cups hot vegetable stock
• 250 ml | 1 cup coconut milk
• 1 tsp salt
• 3 tbsp spring onions (, thinly sliced)
• 3 tbsp roasted salted cashews (, roughly chopped)
• 1 red chilli finely sliced (to garnish)
• 2 packs The Saucy Fish Co. Salmon with chilli (, lime and ginger dressing)

👨‍🍳 Instructions

1. 1--- Prepare the rice ---
2. 2Rinse the brown rice until water runs clear and then let it sit in warm water while you start cooking the risotto.
3. 3Heat some vegetable oil in a large lidded casserole dish or pan. Fry the onion until softened, about 5 minutes.
4. 4Stir in the garlic, ginger, diced red pepper and butternut squash. Add 1 teaspoon salt.
5. 5Add the lime juice and agave nectar. Stir in the rice and cook for 2 minutes.
6. 6Pour in the stock and coconut milk, stir once and bring to a simmer.
7. 7Reduce the heat to low, cover and cook for 30 minutes or until the liquid has been absorbed and rice is just tender – it should still have a little bite to it.
8. 8--- Prepare the salmon ---
9. 9Remove all the packaging, setting the sauce sachet aside for later. Place the salmon in the handy oven-bake bag. Place on a baking tray and cook in a 170°C/ 340°F for 28 mins.
10. 10--- To serve ---
11. 11Heat the chilli, lime and ginger dressing and brush over the salmon.
12. 12Fluff the rice and garnish with finely sliced spring onions and chopped roasted cashews.
13. 13Serve the salmon over a portion of the coconut rice.