Monday, August 2, 2010

Baked Salmon with Coconut Rice

I don't often prepare salmon at home as Mr. P has a rather strong aversion to the fish after having it poorly prepared most of the times he's had it. However, when I saw that there was fresh, wild-caught Coho salmon on sale at the grocery store, I couldn't help but get a pound, as it is one of my favorite fishes. Fortunately, I lucked out in finding a fabulous recipe that even the salmon-averse Mr. P enjoyed and suprisingly, brought him back for seconds. It was so in demand in fact, that there was nothing to photograph when all was said and done.

This is definitely one of my favorite ways to have salmon. Lightly flavored but satisfyingly filling with the slight sweet of the marinade and creaminess of the rice. Serve with steamed broccoli and cauliflower like we did, or incorporate your own favorite vege. Save a little of the marinade to pour overtop of your plate. If feeling particularly bold, you can even bake the salmon on a cedar plank as they did in the original recipe. Not willing to wait the 4 hours for the plank to soak, I prepared this without the plank to still delicious results.

Baked Salmon with Coconut Rice
adapted from Cookie via

1/3 cup honey
1 teaspoon Dijon mustard
2 teaspoons soy sauce
Juice of 1/2 a large lemon
1 pound salmon fillet
1 cup chicken broth
1 cup canned coconut milk
1 cup jasmine rice
Salt to taste

1 oil baking dish
2 Preheat oven to 500°F.
3 In a bowl, combine the syrup, mustard, soy sauce, and lime juice. Add the fish; let it marinate for 10 minutes.
4 In a saucepan, bring the broth and coco­nut milk to a boil.
5 Stir in the rice. Reduce heat, cover, and simmer until the liquid is absorbed, 20 minutes.
6 Lay the fish on the plank, skin side down. Sprinkle it with salt; drizzle it with marinade.
7 Bake until the thickest part is still springy, 12 to 15 minutes.

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