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!!