Caramelised Lemongrass Salmon with Coconut Rice Bliss Recipe

If you’re craving a dish that bursts with vibrant flavors and transports you straight to a tropical paradise, the Caramelised Lemongrass Salmon with Coconut Rice Bliss Recipe is your new best friend in the kitchen. This stunning meal marries the tangy freshness of lemongrass and lime with the sweet, caramelized notes on tender salmon, perfectly complemented by the creamy, fragrant coconut rice. It’s an invitation to savor every bite and impress anyone lucky enough to share your table.

Ingredients You’ll Need

This recipe looks impressive but relies on simple, fresh ingredients that come together beautifully. Each item plays a vital role in building layers of flavor, texture, and color—a delightful harmony that’s as pleasing to the eye as it is to the palate.

• Lemongrass (3 stalks): Chop well to release a bright, citrusy aroma that’s the backbone of the dish.
• Thai lime leaves (6 leaves total): Add a unique zesty fragrance; use fresh if you can find them for maximum impact.
• Green chillies (2 pieces): Adjust to your heat preference—these give a gentle kick without overpowering.
• Palm sugar or light brown sugar (2 tablespoons): Provides that lovely caramelized sweetness that balances the tangy and spicy notes.
• Fish sauce (1 tablespoon): Delivers savory, umami depth with an authentic Thai twist.
• Lime juice (2 tablespoons): Brightens everything with fresh citrus zing.
• Salmon fillets (4, skinless and pin boned): The star ingredient, tender and rich, ready for a flavorful makeover.
• Jasmine rice (1 cup): Fragrant and fluffy, it’s the perfect base for the creamy coconut complement.
• Coconut milk (1 can): Creamy and luscious, it transforms the rice into pure bliss.
• Water (1 cup): Essential for cooking the rice to just the right texture.
• Fresh coriander, mint, and Thai basil leaves (1 bunch each): These herbs add a fresh, vibrant finish with every forkful.
• Lime wedges (2 pieces): For an extra squeeze of tang at the table.

How to Make Caramelised Lemongrass Salmon with Coconut Rice Bliss Recipe

Step 1: Create the Aromatic Lemongrass Paste

Start by tossing the chopped lemongrass, Thai lime leaves, and green chillies into a food processor. Blend them until they form a fragrant, fine paste that will infuse the salmon with layers of complex flavor. This fresh paste is the magic that takes the dish from simple to spectacular.

Step 2: Build the Caramelised Sauce

Heat a non-stick pan over medium and add your lemongrass paste. Let it sizzle and release its enchanting aroma for about a minute. Then stir in the palm sugar, fish sauce, and lime juice. Cook the mixture for 4 to 5 minutes until it thickens just enough to cling to your salmon beautifully. The sweet and tangy balance here is pure perfection.

Step 3: Prepare the Coconut Rice

In a medium saucepan, combine jasmine rice, coconut milk, water, and two additional lime leaves. Bring this mixture to a boil, then reduce the heat to low, cover it tightly, and simmer for 10 minutes. Let it rest covered for another 5 minutes to absorb all that creamy coconut goodness.

Step 4: Grill the Salmon

Preheat your oven’s grill (broiler) on high. Place the skinless salmon fillets on a tray and spread the luscious lemongrass paste over each one generously. Pop them under the grill for 4 to 6 minutes, or until the salmon turns golden brown with a slight caramelized crust, and cooks through but remains succulent inside.

Step 5: Assemble Your Masterpiece

Spoon the creamy coconut rice into bowls first, then crown each serving with a caramelised salmon fillet. Garnish with fresh coriander, mint, and Thai basil, and don’t forget the lime wedges for that final zing that ties every flavor together flawlessly.

How to Serve Caramelised Lemongrass Salmon with Coconut Rice Bliss Recipe

Garnishes

Fresh herbs like coriander, mint, and Thai basil bring brightness and colour to the dish, balancing the caramelised richness of the salmon. Adding lime wedges at the table lets everyone tailor the tartness to their liking, making every bite personalized and vibrant.

Side Dishes

Although this recipe shines on its own, serving it alongside a crisp cucumber salad or lightly steamed green veggies can add refreshing contrast. The cool crunch complements the warm, luscious textures beautifully, elevating your meal to a full sensory experience.

Creative Ways to Present

For a dinner party or special occasion, serve the salmon on a bed of coconut rice in shallow bowls or atop banana leaves for a rustic, authentic touch. Drizzle any leftover caramelised lemongrass sauce over the plate for extra flavor and an eye-catching glaze that guests will love.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover salmon and coconut rice in airtight containers and refrigerate for up to 2 days. The flavors actually deepen overnight, making the next day’s meal just as delightful, if not more.

Freezing

While the salmon is best enjoyed fresh to maintain its caramelized crust, you can freeze leftover coconut rice in a sealed container for up to 1 month. Thaw it gently in the fridge before reheating for a quick flavorful side anytime.

Reheating

Reheat the salmon gently under a low oven or in a non-stick pan to keep it moist and avoid drying out. The rice reheats well in the microwave or on the stovetop with a splash of water or coconut milk to bring back its creamy texture.

FAQs

Can I use other types of fish instead of salmon?

Absolutely! Firm fish like cod or sea bass can work well with this recipe, but salmon’s natural richness pairs especially beautifully with the lemongrass and coconut flavors.

Is palm sugar essential, or can I substitute?

Palm sugar adds a unique caramel flavor, but light brown sugar is a great substitute if palm sugar is hard to find—it will still give the lovely sweetness needed for caramelization.

Can I make this dish spicier or milder?

Definitely. Adjust the number of chillies or remove the seeds to control heat. The balance of flavors in this recipe is flexible enough to accommodate your preferred spice level.

What if I don’t have a grill or broiler?

You can pan-sear the salmon on medium-high heat after coating it with the lemongrass paste. It won’t have the same caramelized top but will still be delicious and flavorful.

Is jasmine rice necessary, or can I use another type?

Jasmine rice’s fragrance complements the coconut milk perfectly, but basmati rice or even sticky rice can be used if that’s what you have on hand. Just adjust cooking times accordingly.

Final Thoughts

This Caramelised Lemongrass Salmon with Coconut Rice Bliss Recipe is a wonderful way to bring something special yet effortless to your dinner table. Whether you’re cooking for loved ones or indulging yourself, this dish promises to fill your kitchen with enticing aromas and your plate with layers of incredible flavor. I can’t wait for you to try it and make it your own favorite meal to share again and again.

Caramelised Lemongrass Salmon with Coconut Rice Bliss Recipe

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Caramelised Lemongrass Salmon with Coconut Rice Bliss is a tantalizing fusion dish combining aromatic Southeast Asian flavors with tender salmon fillets. The lemongrass and Thai lime leaves paste is caramelised with palm sugar, fish sauce, and lime juice, lending a beautifully fragrant glaze over the salmon, which is then grilled to perfection. Served alongside creamy coconut-infused jasmine rice and garnished with fresh herbs, this dish offers a vibrant and delightful meal perfect for a flavorful dinner.

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Ingredients

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For the Lemongrass Paste and Salmon

• 3 stalks Lemongrass, chopped well
• 4 leaves Thai lime leaves
• 2 pieces Green chillies (adjust according to spice preference)
• 2 tablespoons Palm sugar or light brown sugar
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice
• 4 fillets Salmon fillets (skinless and pin boned)

For the Coconut Rice

• 1 cup Jasmine rice
• 1 can Coconut milk (about 400 ml)
• 1 cup Water
• 2 leaves Thai lime leaves

For Garnish

• 1 bunch Coriander (fresh)
• 1 bunch Mint (fresh)
• 1 bunch Thai basil leaves (fresh)
• 2 pieces Lime wedges (for serving)

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Instructions

1. Preparation: Begin by chopping the lemongrass stalks finely and gathering the lime leaves and green chillies.
2. Make the Lemongrass Paste: Place the chopped lemongrass, Thai lime leaves, and green chillies into a small food processor. Blend until you get a fine, aromatic paste that captures all the flavors.
3. Cook the Paste: Heat a large non-stick frying pan over medium heat. Add the lemongrass paste and cook for about 1 minute until fragrant, stirring to avoid burning.
4. Caramelize the Paste: Add the palm sugar, fish sauce, and lime juice to the pan. Stir and cook for 4 to 5 minutes until the mixture thickens slightly and becomes glossy.
5. Prepare the Coconut Rice: In a medium saucepan, combine jasmine rice, coconut milk, water, and Thai lime leaves. Bring the mixture to a boil over high heat.
6. Simmer the Rice: Reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for 10 minutes. Remove from heat and let it stand covered for an additional 5 minutes to finish cooking and absorb flavors.
7. Preheat Grill: Set your oven grill (broiler) to high to preheat while you prepare the salmon.
8. Prepare Salmon for Grilling: Place the salmon fillets skinless side down on an oven tray. Spread the prepared lemongrass paste evenly over each salmon fillet.
9. Grill the Salmon: Grill the salmon under the preheated broiler for 4 to 6 minutes until the top is golden brown, caramelised, and the salmon is cooked to your preferred doneness.
10. Serve: Spoon the creamy coconut rice into serving bowls. Place the caramelised lemongrass salmon fillets on top. Garnish generously with fresh coriander, mint, and Thai basil leaves. Serve with lime wedges on the side for an added zesty kick.

Notes

• Adjust green chillies to control the spiciness level according to personal preference.
• Palm sugar can be substituted with light brown sugar if unavailable.
• Ensure the salmon fillets are skinless and pin-boned for ease of eating.
• Let the coconut rice rest covered after simmering to achieve fluffy texture.
• The grilling time may vary depending on salmon thickness; watch carefully to avoid overcooking.
• Fresh herbs significantly enhance the flavor and presentation of this dish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Thai