1. Cook Coconut Rice

   Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

   • 1 can Tinned Coconut Milk
   • 180 ml Water
   • 1/2 tsp Salt
   • 180 g , uncooked Basmati Rice
2. Cook Edamame

   Set pan over medium heat for 1 minute. Add oil and garlic. Cook, stirring, until fragrant, 30 seconds. Add in edamame and cook until heated through, 1-2 minutes. Season to taste.

   • 2 tsp Sesame Seed Oil
   • 2 Garlic Cloves
   • 310 g Fresh Edamame
   • to taste Salt
   • to taste Black Pepper
3. Cook Salmon

   Prepare ingredients. Set pan to high heat for 1 minute. Add (half) oil & salmon. Cook for 3-4 minutes or until golden brown. Remove from pan. Add remaining oil, garlic, ginger & green onions to pan. Cook & stir until fragrant, about 30 seconds. Add soy sauce & sesame seeds. Add salmon back to pan. Gently toss to coat with sauce.

   • 2 Tbsp Sesame Seed Oil
   • 4 fillets , diced Wild Atlantic Salmon
   • 2 , minced Garlic Cloves
   • 2 tsp , minced Ginger Root
   • 4 , thinly sliced Spring Onions
   • 4 tsp Soy Sauce
   • 2 tsp Toasted Unsalted White Sesame Seeds
4. Serve and Enjoy

   Pair with good music.

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Guacamole Turkey

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By Innit Culinary Team