Ginger & Soy Salmon with Coconut Rice
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the salmon:
1 ½ lb (680 g) salmon filet
¼ cup (60 ml) tamari (or soy sauce)
1 tbsp sesame oil
2 tbsp root ginger, grated
½ tsp ground black pepper
4 garlic cloves, crushed
4 tsp coconut sugar
1 tbsp sesame seeds
2 tbsp chives, chopped
1 ½ lb (680 g) salmon filet
¼ cup (60 ml) tamari (or soy sauce)
1 tbsp sesame oil
2 tbsp root ginger, grated
½ tsp ground black pepper
4 garlic cloves, crushed
4 tsp coconut sugar
1 tbsp sesame seeds
2 tbsp chives, chopped
For the rice:
1 cup (195 g) Jasmine rice
¾ cup (180 ml) canned light coconut milk
1 tbsp coconut sugar
½ tsp salt, plus more to taste
¾ cup (180 ml) water
1 cup (195 g) Jasmine rice
¾ cup (180 ml) canned light coconut milk
1 tbsp coconut sugar
½ tsp salt, plus more to taste
¾ cup (180 ml) water
Nutrition
(Per Serving)
Calories
555
Fats
23 g
Protein
40 g
Carbs
47 g
Instructions
-
For the salmon:
In small bowl, combine tamari, sesame oil, ginger, pepper, and garlic. Pour over the salmon. If time allows, marinate salmon for 2 hours.
Preheat oven to 350°F (180°C). Place salmon filets skin side down on baking dish. Sprinkle with sugar and sesame seeds.
Bake salmon for 25 to 30 minutes, or until fish flakes easily with fork. Garnish with chives and serve with coconut rice. -
For the rice:
Rinse rice until water runs clear.
Place rice into medium saucepan with coconut milk, water, sugar, and salt over medium-high heat. When rice comes to boil, stir well, then cover pan and reduce heat to low.
Simmer gently for 15 minutes, then turn off heat and let rest for 10 minutes. To serve, mix rice with fork and season with more salt if desired.