HARISSA SALMON PARCELS WITH COCONUT RICE

• porsi: 4

Bahan-bahan

4 salmon fillets

400g asparagus

2 tsp coconut oil, melted

2 tbsp harissa paste

Zest and juice of 2 limes

2 tbsp extra-virgin olive oil

Salt and black pepper

1 lime, sliced

For the rice:

1 tsp coconut oil

1 large onion, finely chopped

150g rice

200mI coconut milk

To serve:

Lime wedges

Petunjuk

1 Preheat the oven to 200°C/180°C fan/gas mark 6. Tear off four large pieces of foil or baking parchment. Place a salmon fillet in the centre of each piece.

2 Chop the woody ends off the asparagus and place in a bowl. Pour in the coconut oil and rub it over the asparagus until completely covered. Season With salt and pepper and arrange some around each salmon fillet.

3 In a bowl, mix the harissa, lime juice, olive oil and a little salt and pepper and pour over the salmon. Top with the lime zest and add two slices of lime to each parcel.

4 Wrap the salmon in the foil or baking parchment and seal it well. Place on a baking tray and bake for 18-20 minutes.

5 For the rice, melt the coconut oil in a saucepan over a medium heat. Add the onion and cook until soft. Add the rice and stir together with the onion.

6 Pour in the coconut milk and 200ml water. Bring to a gentle simmer, then reduce the heat and cover. Cook for minutes, scraping the bottom regularly with a spoon to stop it sticking. The rice should be sticky and creamy, not watery.

7 Serve the salmon with the rice and some wedges of lime.