This turned out to be so delicious. My son said Wow and proceeded to eat all the left overs. This rice will go well with spicy curries, and other spicy dishes. Could be easily made into a really nice rice pudding. Without the peas of course.
1In a large sauce pan with lid, heat coconut oil at med-high heat. Add rice, ginger and garlic, stir to coat. Add the coconut milk, pineapple juice, the lime zest, and salt: bring to a boil. Stir in mango. Cover, reduce heat to low and simmer about 20 minutes or until all the liquid is absorbed.
2Remove the rice from heat and fluff with fork.
In a microwave safe bowl heat frozen peas for 1 minute. Stir peas into rice. Place a clean, dry dish towel over the pan, cover with the lid and let steam for 5 minutes. Salt and pepper to taste.
3Rub Emerl's Essences on both sides of the salmon. Heat a cast iron skillet and melt butter until it starts to sizzles. Add salmon and cook 2-3 minutes. Once it is blackened flip and cook for another 2-3 minutes or the salmon flakes by a fork. Depending on the thickness of your salmon.
Serve with rice and a lime wedge.