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.
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.
High protein
5 plants
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 1 tsp black mustard seeds (Mustard)
- 4 salmon fillets (Fish)
- 1 handful of fresh coriander
- 200g baby tomatoes
- 160g green beans
- 1 unwaxed lemon
- 190g roasted chilli & garlic marinade (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)
- 4 x curry leaves
- 1 chilli
- 1 tsp turmeric
- 2 tbsp desiccated coconut
- 2 tsp cumin seeds
Nutritional Information
Calories: 702
Protein: 38g
Carbs: 55g
Fat: 37g
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.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 200C / gas mark 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a slotted spoon, an ovenproof dish & a large bowl
Get the rice & green beans on
- Add the rice and turmeric to the saucepan and boil for 25-30 mins
- Trim the green beans, add to the saucepan and boil for 3-4 mins. Remove with a slotted spoon
- When the rice is cooked, drain and set aside
Salmon time
- Add the salmon and chilli marinade to the ovenproof dish, then toss well to coat
- Arrange the salmon skin-side up, then add the tomatoes alongside
- Roast for 20 mins, until the salmon is cooked through
Make the coconut green beans
- Roughly chop the coriander (saving a few whole leaves for garnish). Deseed and finely dice the chilli
- To the large bowl, add the desiccated coconut and 2 tbsp hot water
- Add the chopped coriander, chilli (or to taste) and cooked green beans
- Season to taste with salt and pepper. Squeeze in the juice from half the lemon and mix well
Combine the flavours
- Reheat the now empty saucepan with 1 tbsp oil on medium-high heat. Once hot, add the curry leaves, mustard seeds and cumin seeds and cook for 30 secs
- Add the cooked rice back to the pan, stir to combine and cook 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
- Serve the turmeric rice into bowls, topped with the salmon and tomatoes. Serve the coconut green beans on the side
- Garnish with the whole coriander leaves
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