2cupscoconut milk (approximately 1 x 400g/14oz can)
For the quick-pickled vegetables
1carrotpeeled and sliced into spears
Make the glaze
In a small bowl, combine the soy sauce, sriracha, honey, minced garlic, lemon juice and sweet chilli sauce and mix well.
Taste and adjust seasoning if necessary by adding a few extra tablespoons of soy, honey, etc.
Bake the salmon
Preheat the oven to 200?/400?.
Line a baking sheet or sheetpan with parchment paper.
Pat the salmon dry with paper towel.
Add the salmon to the pan, skin-side down, then brush the honey sriracha glaze generously over each piece.
Place in a preheated oven and allow to bake for 10-12 minutes until the glaze is sticky and caramelized and the salmon is cooked to your preference.
Serve the honey sriracha sprinkled with green onions/spring onion salmon with coconut rice and quick-pickled vegetables.
Make the coconut rice
Combine the rice, coconut milk and water in a pot set over medium-high heat. Season with salt. Bring to a simmer and cook until the liquid has been absorbed then reduce the heat to low, cover and allow to steam for 10-15 minutes until the rice is cooked.
Make the pickles
Heat the vinegar, sugar and salt together in a small saucepan until the sugar has dissolved.
Place the vegetables in a jar then pour over the pickling liquid.
Allow the vegetables to pickle for at least 30 minutes but up to 2 weeks in the fridge.