The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tbsp desiccated coconut
- 160g green beans
- 75g seasonal tomatoes
- 1 handful of fresh coriander
- 1 tsp black mustard seeds (Mustard)
- 1 unwaxed lemon
- 1 tsp cumin seeds
-
190g roasted chilli & garlic marinade (use half)(onions (40%), tomatoes, water, rapeseed oil, deggi mirch powder, salt, garlic, ginger, kashmiri chilli powder, fennel, garam masala [spices], cinnamon, black cardamom, green cardamom, turmeric, bay leaves)
- 1 tsp turmeric
-
80g brown rice(100% Brown Rice)
- 2 salmon fillets (Fish)
- 2 curry leaves
- 1 chilli
Allergens
Contains:
Mustard, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 161Kcal | 729Kcal |
| 676kJ | 3051kJ | |
| Fat | 9.0g | 41g |
| of which saturates | 2.1g | 9.7g |
| Carbohydrates | 11g | 51g |
| of which sugars | 1.7g | 7.6g |
| Protein | 8.7g | 39g |
| Salt | 0.24g | 1.1g |
| Fibre | 2.4g | 11g |
Ingredients
Ingredients
- 1 tbsp desiccated coconut (use half)
- 1 tsp turmeric (use half)
- 160g green beans (use half)
- 75g seasonal tomatoes (use half)
-
190g roasted chilli & garlic marinade (use a quarter)(onions (40%), tomatoes, water, rapeseed oil, deggi mirch powder, salt, garlic, ginger, kashmiri chilli powder, fennel, garam masala [spices], cinnamon, black cardamom, green cardamom, turmeric, bay leaves)
- 2 curry leaves (use half)
- 1 chilli (use half)
- 1 handful of fresh coriander (use half)
-
80g brown rice (use half)(100% Brown Rice)
- 1 unwaxed lemon (use half)
- 1 tsp cumin seeds (use half)
- 1 tsp black mustard seeds (use half) (Mustard)
- 1 salmon fillet (Fish)
Allergens
Contains:
Mustard, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 161Kcal | 729Kcal |
| 676kJ | 3051kJ | |
| Fat | 9.0g | 41g |
| of which saturates | 2.1g | 9.7g |
| Carbohydrates | 11g | 51g |
| of which sugars | 1.7g | 7.6g |
| Protein | 8.7g | 39g |
| Salt | 0.24g | 1.1g |
| Fibre | 2.4g | 11g |
High protein
1/3 daily fibre
6 plants
Lasooni Salmon, Turmeric Rice & Coconut Green Beans
Be the star of your kitchen, with Mindful Chef x Gymkhana Fine Foods’ Lasooni Salmon. Coat sustainably-sourced salmon in Gymkhana’s famous Roasted Garlic & Chilli Marinade (you’ll get a full-sized jar with your recipe!), and serve alongside fragrant turmeric rice with fresh curry leaves, and a fiery homemade coconut & chilli chutney. Michelin-star quality, ready in no time.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a slotted spoon, an ovenproof dish & a medium bowl
Get started
- Add the rice and turmeric to the saucepan, boil for 25-30 mins, then drain. Set aside and keep warm
- Trim the green beans and add to the pan for 3-4 mins, removing with a slotted spoon once cooked
Roast the salmon
- Meanwhile, add the salmon and the half jar of marinade to the ovenproof dish, tossing well to coat
- Add the salmon, skin-side up, and the tomatoes and roast for 20 mins, until the salmon is cooked through
Make the coconut green beans
- Roughly chop the coriander (saving a few leaves for garnish). Deseed and finely dice the chilli
- To the medium bowl, add the desiccated coconut and 2 tbsp hot water (1 tbsp for 1 person)
- Add the chopped coriander, chilli (or to taste) and cooked green beans to the bowl. Season with salt and pepper
- Squeeze in the juice from half the lemon and mix well
Finish the rice
- Reheat the empty rice saucepan with 2 tsp oil over medium-high heat. Once hot, add the curry leaves, mustard seeds and cumin seeds and cook for 30 secs
- Add the rice back to the pan and mix well for 1-2 mins
- Squeeze in the juice from the remaining lemon. Season with salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the turmeric rice between bowls, topped with the salmon and tomatoes. Serve the coconut green beans alongside
- Garnish with the reserved whole coriander leaves
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