No fuss, no muss.
That’s how Jessica describes this easy weeknight dinner of salmon over rice.
She jazzes it up with some honey butter lime marinade on the salmon and adds a few extra ingredients to her jasmine rice to create coconut rice.
This segment of California Cooking aired on Episode 170.
HONEY BUTTER LIME SALMON OVER COCONUT RICE
Ingredients:
Filets of Wild Salmon
½ stick butter
¼ cup honey
2 tsp Garlic powder
2 tsp Smoked paprika
2 limes
1 tbsp Coconut oil
1 shallot chopped
2 cups of unsweetened coconut milk
1 cup jasmine rice
Cilantro
Instructions:
- Place your salmon filets on a parchment-lined cookie sheet
- To make your marinade, add butter, honey, salt, pepper, garlic powder, smoked paprika, lime zest and ½ lime juice into a bowl and whisk together.
- Using a pastry brush, brush your marinade onto your salmon filets and then sprinkle filets with more salt.
- Bake in oven at 400 degrees for 15-20 minutes.
- To make your coconut rice, add coconut oil to a small pot with a pinch of salt and sauté your shallots.
- Add coconut milk and rice to your pot. Bring to a boil, cover and simmer for 17 minutes.
- Once the rice is cooked, add a pat of butter, lime zest, chopped cilantro and mix all together.
- Add rice to a bowl with salmon filet on top and garnish with cilantro and a lime wedge.
- Enjoy!!
