Salmon with Creamy Coconut Ginger Sauce over rice
By
barbara lentz
@blentz8
8
The whole name of this dish is Salmon with Creamy Coconut Ginger Sauce over Coconut, Cilantro, Lime Rice. The title wouldn't let me put all that in there. I am not big on salmon but this sauce makes the dish. I love to use this sauce over shrimp also. It's so good.
Ingredients
-
SALMON
-
66 oz. portions of skinles salmon fillets
-
2 Tbspolive oil
-
1 Tbspbutter
-
·salt and pepper
-
RICE
-
1 ccoconut milk
-
1 cwater
-
2 tspsalt
-
1 smalllime juiced
-
1 1/4 cjasmine rice
-
3 Tbspfresh cilantro
-
COCONUT GINGER SAUCE
-
1 1/2 ccoconut milk
-
2 tspgarlic chili paste
-
2 tspfresh ginger minced
-
3 Tbspfresh squeezed lime juice
-
2 tspfish sauce
-
1/4 cbrown sugar
How to Make Salmon with Creamy Coconut Ginger Sauce over rice
- Preheat oven 375 degrees. Spray a 9 x 13 pan. Season salmon on both sides with salt and pepper. Place in pan. Drizzle olive oil over top of salmon and top each piece of salmon with a little chunk of butter. Bake for 20 to 25 minutes. Don't over bake.
- To make the rice. Add the coconut milk, water, lime juice and salt to pan. Bring to a boil. Add the rice and simmer covered on medium for about 20 minutes. Until tender. Stir in cilantro.
- For the sauce. Mix all ingredients together in a saucepan and bring to a boil. Reduce to a simmer and cook until thickened.
- To plate place a mound of rice on plate. Top with salmon and drizzle sauce over top.