COCONUT & MANGO WILD RICE WITH STEAMED SALMON & VEGETABLES *STEAM MEALS* NINJA FOODI One-Pot Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: coconut cream

Almond milk is lower in calories, while coconut cream adds richness.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a healthier fish option, while canned salmon is budget-friendly.

Wash wild rice in cold water and drain.

Prepare garlic by using 2 cloves and peeling them.

Peel a piece of ginger about the size of 1 inch and chop it roughly.

Use a pestle and mortar to grind garlic and ginger into a paste.

Add soy sauce, maple syrup, sesame oil, salt, and white pepper to the paste and mix well.

Dry the salmon fillets with kitchen towel and score the flesh lightly.

Pour the marinade over the salmon and cover; refrigerate for at least 20 minutes.

Drain and rinse the wild rice again, then add it to the bottom of the Ninja pot.

Pour coconut milk and vegetable stock over the rice and mix it.

Prepare green beans and baby corn, spray with olive oil, and season them.

Place foil on the reversible rack to hold the vegetables, then place the rack in the Ninja pot.

Transfer the marinated salmon onto the rack above the rice.

Set the Ninja to combi steam and select the steam meals function, adjusting the temperature and time as needed.

Prepare a dressing for the rice with fresh mint, fresh coriander, chopped spring onions, red wine vinegar, orange juice, maple syrup, soy sauce, sesame oil, salt, lime juice, and chili flakes; mix well.

Once the salmon is cooked, cover it with foil to keep warm.

Check the rice; it should have absorbed most of the liquid and be tender.

Transfer the cooked rice to a bowl and pour the dressing over it; mix to combine.

Add fresh herbs and spring onions to the rice and mix again.

Serve the wild rice topped with salmon and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens