Soy Glazed Salmon with Herbs and Coconut Rice
I have wanted to test out Coconut Rice for a while, but was skeptical. This version I made tonight was crazy easy and super addicting. I attribute this succes to my rice cooker!
4 salmon filets (6 ounces each) with skin on
3 tablespoons soy sauce
2 tablespoons brown sugar
4 tablespoons rice wine vinegar
1 shallot, sliced in rings
1 bunch cilantro, cleaned and stems removed (you could use watercress for added nutrition!)
1 tablespoon white sesame seeds
1 cup long grain rice
2/3 cup coconut milk
1 cup water
1/2 teaspoon kosher salt
1/2 teaspoon ginger
1/2 cup unsweetened shredded coconut
1. Combine the soy sauce, brown sugar, 3 tablespoons rice wine vinegar along with some freshly cracked pepper and kosher salt in a freezer Ziploc bag. Add salmon filets to the bag and allow the fish to marinate for at least 20 minutes.
2. Combine rice, water, coconut milk, ginger and kosher salt in a rice cooker and set it to cook according to manufacturer settings (my rice cooker has a button for white and brown rice).
3. In a small bowl, toss shallot rings with 1 tablespoon rice wine vinegar to allow a short pickeling process.
4. Toast the sesame seeds in a small skillet over medium heat for about 3 minutes or until light brown and fragrant. Set aside in a small bowl.
5. Toast the coconut shreds in a small skillet over medium heat for about 3 minutes or until light brown. Set aside in a small bowl.
6. Cover a baking sheet with aluminum foil. Place the marinated salmon skin side up on the foil and drizzle with remaining marinade. Broil the salmon on the top rack of your oven for about 10 minutes or until the skin is super crispy and starts to bubble a bit.
7. To serve: toss the cilantro and toasted sesame seeds with the shallot rings and vinegar. Fluff the cooked rice and serve topped with toasted coconut shreds. Remove broiled salmon from the oven and serve with herbs and rice. Enjoy!