Amanda Cordony is the food editor of House & Garden magazine.

Today, she is making one-pan salmon with coconut rice, ginger and crispy shallots.

Recipe below:

Know the news with the 7NEWS app: Download today

SALMON & COCONUT RICE WITH GINGER & SHALLOTS

Prep time: 15 minutes

Cooking time: 15 minutes

Serves: 4-6

1 cup basmati rice, rinsed well

2 garlic cloves, roughly chopped

4cm-piece fresh ginger, finely grated

400ml coconut milk

2 tablespoons (40ml) soy sauce

4 salmon fillets (150g each), skin off, pin-boned

250g cocktail truss tomatoes

1 bunch bok choy, quartered lengthways

2 tablespoons shop-bought fried shallots,

1 thinly sliced long green chilli, and 10g basil leaves, to serve

Method

1 Place a shallow casserole over medium-high heat. Add rice, garlic and ginger. Cook, stirring, for 2 minutes.

2 Reduce heat to medium. Add coconut milk and soy sauce, and stir. Add salmon and tomatoes to casserole and simmer, covered, over low heat for 8 minutes.

3 Remove lid. Arrange bok choy around salmon and simmer, uncovered, for 5 minutes or until liquid is almost absorbed.

4 Add shallots, chilli and basil. Season to taste and serve.

APPLE, SUNFLOWER SEED & CINNAMON MUFFINS

Prep time: 20 minutes.

Cooking time: 25 minutes.

Serves: 4-6.

2 green apples, peeled, chopped into cubes

1 lemon, juiced (40ml)

½ cup sunflower seeds, ground

1½ cups oat flour

1 teaspoon cinnamon

1 teaspoon baking powder

¼ teaspoon sea salt

1 tablespoon vanilla protein powder

2 eggs, room temperature

1 cup natural Greek yoghurt

¼ cup maple syrup

1 tablespoon light extra virgin olive oil

1 teaspoon vanilla extract

⅓ cup demerara sugar

2 tablespoons sunflower seeds

Method

1 Preheat oven to 200°C (180°C fan) and line a muffin tin with paper muffin liners.

2 In a small bowl, mix together apple and lemon juice. Set aside.

3 In a large bowl, mix ground sunflower seeds, oat flour, cinnamon, baking powder, sea salt and protein powder. Set aside. 4 In a small bowl, lightly whisk eggs, yoghurt, maple syrup, oil and vanilla extract.

5 Add wet ingredients to dry ingredients and mix until just combined. Gently fold in apples with lemon juice.

6 Spoon batter into muffin liners until about three-quarters full. Sprinkle each muffin with demerara sugar and sunflower seeds.

7 Bake for 20 minutes, until a toothpick inserted into the centre comes out clean. Cool slightly before serving