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Sumac and date oven roast salmon, punchy brown rice salad & mache

  Comments       Posted on 12 November 2016

It’s an unusual combination for us at Karma Cans – coconut, date and sumac. It is, however, a stroke of genius. What you get is a yummy sweet and sour sticky glaze for the salmon. I mean, call us Nobu or something, but you don’t get a glaze much better than this!


To cook the salmon

Serves 10


1 whole side of salmon



1 tsp sumac

1 clove garlic, grated

4 tbsp olive oil

5 dates, de-stoned, soaked in 5 tbsp boiling water then mashed



  1. Place the salmon side on a greaseproof paper-lined baking tray.
  2. In a bowl, combine the salt, pepper, sumac, garlic, olive oil and mashed dates.
  3. Rub the paste all over the fish.
  4. Bake at 160c for 15 min until the internal temp reaches 64c.


Make the punchy brown rice


500g brown rice

1 onion, finely diced

2 bay leaves

1/2 cup coconut cream, grated and mixed with 1/2 cup boiling water

2 tbsp Vita Coco coconut oil

1/2 tsp salt

1/2 tsp black pepper

3 cloves garlic, puréed

1 large head of ginger, puréed

1 chilli, puréed

1 lemongrass stalk, finely chopped



  1. Heat a heavy-bottomed pan on a medium heat, add the coconut oil and melt. As it sizzles slightly, add the rice, stir and coat with the oil, keep stirring for around 7 min. The rice will pop and go brown – it will smell a little like coconut popcorn.
  2. Add the onion cook for 5 min.
  3. Add the ginger, chilli, garlic, bay, pepper and salt.
  4. Reduce the heat and fry for 10 min, watching it doesn’t burn.
  5. Once the onions have sweated and the grains are crisp, grate in the coconut cream.
  6. Add enough water to cover and cook for 30 min until the rice is soft.
  7. Drain the rice, but retain the liquid. Put the water back on the hob and reduce by two-thirds until it is a thick liquor. Pour it back over the rice.


Make your salad


3 courgettes, diced into 2cm squares



5 dates, de-stoned, soaked in 5 tbsp boiling water then mashed

1 lemon, juice and zest

1 handful parsley

1 small handful coriander

1 clove garlic grated

50ml olive oil

Mache lettuce leaves




  1. Roast the courgette cubes in 2 tbsp of oil, salt and pepper for 10 min until golden brown.
  2. Combine the dressing ingredients in the bottom of the serving dish, then toss in the rice.
  3. Spoon on some courgettes, top with a slice of fish, finish with a handful of mache lettuce and serve.


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