Pan-Fried Salmon with Coconut Rice

Rinse the jasmine rice well under cold water and let it drain. Put it in a pot with the coconut milk, water, and salt. Bring to a boil, then lower the heat and let it simmer with the lid on for about 15 minutes. Take the pot off the heat, tilt the lid slightly so the steam can escape, and let it sit for another 5–10 minutes. Fold in the desiccated coconut.

Cut the salmon fillet into portions of about 200 g each. Season with salt and white pepper.

Melt the margarine in a hot frying pan. Once it stops foaming, add the salmon pieces. Lower the heat and fry for 2–3 minutes on one side depending on thickness, then carefully flip and fry for another 2 minutes. They can still have a pink centre — that's fine.

Bring a pot of water with a little salt to a boil. Break the broccoli into florets and cook in the lightly salted water until just tender, about 3–4 minutes. Drain, then put the pot back on the heat. Add the garlic and oil and stir-fry the broccoli on high heat for 2 minutes, turning it as you go.

Lift the salmon pieces onto plates. Stir the soy sauce into the pan drippings and spoon it over the salmon. Cut the lemon into wedges and serve alongside.