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Tropical Basmati Salad with Coconut-Crusted Salmon

Serves 4.


    Basmati Salad Coconut Crusted Salmon

    This salad is bursting with tropical flavour, brightened up with a floral coconut-lime dressing and sweet pineapple. Plus, it’s topped with omega-3-packed salmon. You’ll love this quick salad stunner in the heat of summer, though it can be made all year long with its season-less ingredients.


    Skip stodgy potato salad at your next picnic and use this creamy coconut dressing to coat roasted or steamed baby new potatoes instead.


    Tropical Basmati Salad with Coconut-Crusted Salmon


    • 4 - 3 to 4 oz (85 to 115 g) skinless organic wild salmon fillets
    • 4 Tbsp (60 mL) unsweetened shredded coconut
    • 1/4 cup (60 mL) Master Vinaigrette
    • 1/2 cup (125 mL) canned coconut milk
    • 1 Tbsp (15 mL) fresh lime juice
    • 2 tsp (10 mL) fish sauce
    • 1 large head romaine lettuce, washed, well dried, and shredded
    • 2 cups (500 mL) cooked brown basmati rice, cooled
    • 1 cup (250 mL) torn fresh basil (try Thai basil if you can find it)
    • 1/2 fresh pineapple, peeled, cored, and cut into medium pieces
    • 1 lime, quartered


    Per serving:

    • calories470
    • protein23g
    • fat22g
      • saturated fat7g
      • trans fat0g
    • carbohydrates47g
      • sugars15g
      • fibre7g
    • sodium320mg



    Preheat oven to 425 F (220 C).


    Line large baking sheet with parchment paper. Place salmon on baking sheet and press 1 Tbsp (15 mL) shredded coconut onto each piece. Roast for 10 to 15 minutes, until salmon is opaque in centre and flakes easily with fork, and coconut is browned. Flake salmon into large pieces. Set aside.


    In large bowl, whisk together Master Vinaigrette, coconut milk, lime juice, and fish sauce. Add romaine, rice, basil, and pineapple and toss until incorporated. Place salad in bowls or on plates and top with flaked salmon. Serve with lime wedges for seasoning.



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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.