Sweet Chili Salmon & Coconut Rice Jar - 25/01/2025

Ingredients (Makes 6 Mason Jars, 500ml each)

For the Sweet Chili Salmon:

• 600g salmon fillets (skin removed, cut into chunks)
• ½ cup (120ml) sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey (or maple syrup)
• 1 tsp garlic powder
• ½ tsp black pepper

For the Coconut Rice Base:

• 300g cooked jasmine rice (50g per jar)
• 1 can (400ml) coconut milk
• 1 cup water
• ½ tsp salt

For the Stir-Fried Vegetables:

• 1 head broccoli, cut into small florets
• 1 red bell pepper, sliced
• 1 cup shredded carrots
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

For the Toppings (Add Before Serving):

• 6 tbsp toasted coconut flakes
• 6 tbsp toasted cashews

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For Layering in the Mason Jars:

Bottom Layer (Sweet Chili Salmon - Glazed & Flavorful):

• Divide the cooked salmon evenly among the jars.

Second Layer (Coconut Rice - Creamy & Fragrant):

• Add 50g cooked coconut rice per jar.

Third Layer (Stir-Fried Vegetables - Crunchy & Colorful):

• Layer in broccoli, red bell pepper, and shredded carrots.

Top Layer (Nutty & Sweet Toppings - Add Before Serving):

• Toasted coconut flakes and toasted cashews for extra flavor and texture.

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Instructions:

1. Prepare the Sweet Chili Salmon:

   • Preheat oven to 200°C (400°F).
   • In a bowl, mix sweet chili sauce, soy sauce, lime juice, honey, garlic powder, and black pepper.
   • Coat salmon chunks with the sauce, then place on a baking tray lined with parchment paper.
   • Bake for 12–15 minutes until cooked through.
   • Let cool before layering.

2. Cook the Coconut Rice:

   • Rinse jasmine rice under cold water.
   • In a pot, combine coconut milk, water, and salt.
   • Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
   • Let cool before layering.

3. Stir-Fry the Vegetables:

   • Heat olive oil in a pan over medium-high heat.
   • Add broccoli, red bell pepper, and shredded carrots, stirring for 4–5 minutes until slightly tender.
   • Season with salt and black pepper.

4. Assemble the Mason Jars:

   • Bottom Layer: Spoon sweet chili salmon into each jar.
   • Second Layer: Add coconut rice.
   • Third Layer: Add stir-fried vegetables.
   • Top Layer: Store toasted coconut flakes and toasted cashews separately, adding before eating.

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Storage & Serving:

• Vacuum seal the jars with the Perma Jar Vacuum Sealer to keep fresh.
• Store in the fridge for up to 4 days.
• Shake the jar well, pour into a bowl, and microwave for 2–3 minutes until warm.
• Top with toasted coconut flakes and cashews before serving.

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Cooking Time:

⏱ 30 minutes total

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Macronutrient Breakdown (Per Jar):

• Calories: ~520 kcal
• Protein: ~40g
• Carbohydrates: ~50g
• Fat: ~18g
• Fiber: ~9g

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Average Cost Analysis (Per Jar, Based on UK Supermarkets)

• Salmon (100g): £2.00
• Sweet Chili Sauce (2 tbsp): £0.20
• Soy Sauce (1 tbsp): £0.08
• Lime Juice (½ tbsp): £0.05
• Honey (½ tbsp): £0.08
• Garlic Powder & Spices: £0.08
• Jasmine Rice (50g): £0.20
• Coconut Milk (70ml): £0.30
• Broccoli (⅙ head): £0.12
• Red Bell Pepper (⅙): £0.10
• Shredded Carrots (⅙ cup): £0.08
• Olive Oil (1 tbsp): £0.10
• Toasted Coconut Flakes (1 tbsp): £0.12
• Toasted Cashews (1 tbsp): £0.15

💰 Total Cost per Jar: ~£2.68
💰 Total Cost for 6 Jars: ~£16.08