Dinner just got a whole lot tastier with this delicious salmon and coconut rice combo. A healthy and delicious meal that combines the rich flavour of salmon with the sweet and nutty taste of coconut rice.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of My Salmon Recipes.
Salmon with Coconut Rice
Servings: 2 People
Ingredients
- 2 250g Salmon fillets , skin off
- 2 tbsp Lime Juice
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 2 Cloves Garlic , smashed
- 250 g Basmati Rice
- 300 ml Coconut Milk
- 120 ml Cold Water
- 1 tbsp Dry Coconut Shaves
- 1 ½ tsp fine Sea salt
- ¼ tsp freshly ground Black Pepper
Instructions
- We start with the rice by washing and rinsing well the rice.
- Place the rice in a medium/small size pot with the coconut milk, water, coconut shaves and 1 tsp of salt on high heat. Bring to a boil, turn the heat to very low and cover tightly with the pot’s lid to steam for 12’.
- Turn off the heat and leave aside to rest with the pot still covered and with a kitchen towel in between, for 10’. When ready, use a fork to fluff the rice and serve.
- Prepare the marinate by combining in a bowl the lime juice along with the oil, garlic ½ tsp of salt and the pepper. Take the salmon fillets out of the fridge and add them to the bowl. Keep for 15’ and then flip them and keep in the marinate for another 15’, always outside the fridge.
- You can either cook them in the oven or in an air-fryer. If in the oven, then preheat the oven to the 180° C, air circulation, rack in the middle, add the salmon fillets in a small oven proof dish, drizzle with just a bit of oil and cook uncovered for about 18’.
- If in the air-fryer, then add the fillets in the basket of the air-fryer lined with a piece of parchment paper, drizzle with just a bit of oil and cook for 15’ at 170° C.
- Serve on top of the coconut rice with some lemon wedges on the side for an extra squeeze.
