Sunday, February 23, 2014

Baked Salmon & Coconut Rice with Creamy Coconut-Ginger Sauce



Long recipe names drive me batty. So here I am, posting one.

I thought about trimming it down but couldn't decide what part could be cut and still convey what the recipe tasted like. So here it is! A title almost as long as the ingredient list.

Thankfully, it's worth the obnoxiously long title. The salmon, rice, and sauce are all packed with flavor and work perfectly together. Steam some broccoli to serve alongside and you've got a filling, healthy, and tasty weeknight meal.

Don't be intimidated by the ingredient list; most of the items are kitchen staples! If you don't already have chili paste on hand, you can usually find it in the international foods aisle at your grocery store. 


Baked Salmon & Coconut Rice with Creamy Coconut-Ginger Sauce
For the salmon:
4 (6 ounce) skinless salmon fillets
2 tablespoons olive oil
1 tablespoon chilled butter, cut into 4 pieces
salt and fresh ground pepper

For the rice:
2 cups basmati rice
1 tablespoon butter
1 (14 ounce) can unsweetened coconut milk
1 cup water
1 (3 inch) cinnamon stick
salt

For the sauce:
1 (14 ounce) can unsweetened coconut milk
2 teaspoons chili paste
2 teaspoons grated fresh ginger
3 teaspoons lime juice
2 teaspoons fish sauce
3 teaspoons packed light brown sugar

Preheat the oven to 375.

Rinse the rice in a sieve under cold running water for 2-3 minutes; drain well. Melt the butter in a medium saucepan over medium-high heat. Add the rice and cook, stirring constantly, until it becomes opaque, about 3 minutes. Stir in the coconut milk, water, cinnamon, and pinch of salt and bring to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes.

Meanwhile, spray a 9x13 baking dish with cooking spray. Place the salmon in the pan and drizzle olive oil over top. Top each fillet with a piece of the butter and sprinkle liberally with salt and pepper. Bake for 20-30 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the rice and salmon are cooking, make the sauce. In a small saucepan, mix all the ingredients together and bring to a boil. Reduce heat to low and simmer, stirring often, until the sauce has thickened slightly. Keep warm.

When the rice finishes, remove it from the heat and let stand covered for 5 minutes. Discard the cinnamon stick and fluff the rice with a fork.

Serve the salmon over the rice with sauce drizzled over top.

Source: adapted from Recipe Girl and Branny Boils Over

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