Ginger & Soy Salmon With Coconut Rice

Delight in the captivating flavors of our Ginger & Soy Salmon with Coconut Rice, where succulent salmon fillets are paired with an aromatic marinade and fragrant coconut rice. Each bite offers a tantalizing balance of sweet, savory, and aromatic notes that will entice your taste buds. So, gather your ingredients, immerse yourself in the exquisite marinade, prepare the fragrant coconut rice, and savor the healthy and exceptional taste experience of our Ginger & Soy Salmon with Coconut Rice.

INGREDIENTS:

For the salmon:

1 ½ lb. (680g) salmon fillet (4 fillets)

¼ cup (60ml) tamari (or soy sauce)

1 tbsp. sesame oil

2 tbsp. root ginger, grated

½ tsp. ground black pepper

3-4 garlic cloves, crushed

1 tbsp raw honey or real maple syrup

1 tbsp. sesame seeds

2 tbsp. chives, chopped

For the rice:

1 cup (195g) Jasmine rice

¾ cup (180ml) can light coconut milk

1 tsp. honey or maple syrup

½ tsp. salt, plus more to taste

¾ cup (180ml) water

DIRECTIONS:

For the salmon:

1.In a small bowl, combine the tamari, sesame oil, ginger, pepper, and garlic; and pour over the salmon. If time allows, leave the salmon to marinade for at least 2 hours.

2.Preheat the oven to 350°F (180°C). Place the salmon fillets, skin side down, on a baking dish. Sprinkle with sugar and sesame seeds.

3.Bake the salmon in the oven for 25 to 30 minutes or until the fish flakes easily with a fork. Garnish with chives and serve with coconut rice.

For the rice:

1.Rinse the rice a few times, until the water runs clear.

2.Place the rice into a medium saucepan along with the coconut milk, water, sugar and salt and place over a medium-high heat. When the rice comes up to the boil, stir well, then cover the pan and reduce the heat to low.

3.Simmer gently for 15 minutes, then turn off the heat and leave to rest for 10 minutes. To serve, mix the rice with a fork and season with more salt if necessary.

Serves 4