Spring into the new season with this delicious, umami packed dish. Perfectly paired with creamy, fragrant coconut rice, this easy-to-prepare dinner will surely make its way into your weeknight dinner rotation!
- 2 5 oz Sockeye Salmon filets
- 1/2 cup tamari sauce (soy sauce works, too!)
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/3 cup water
- 1 cup jasmine rice
- 1/2 tablespoon turbinado or white sugar
- 1/2 cup coconut cream
1/4 cup flaked unsweetened coconut plus extra to taste
- 1 cup hot water
- 1-2 teaspoons garlic powder
- 1/2 teaspoon sea salt plus extra to taste
- juice of half a lemon
- freshly ground black pepper to taste
- black sesame seeds to taste
- chopped scallions (optional)
Lay salmon filets in a shallow baking dish; sprinkle each side with approximately ¼ teaspoon of garlic powder, and a pinch of sea salt. Whisk together soy sauce, brown sugar, oil, lemon juice and ⅓ cup of water; pour evenly over the fish, and then cover and refrigerate for 2-3 hours.
In a medium saucepan, combine 1 cup hot water, turbinado sugar, flaked coconut, and coconut cream; whisk together briskly until the coconut solids are dissolved, then add the rice. Bring to a boil over high heat, then reduce heat to low and simmer for about 40 minutes, or until rice is tender (alternately, combine all ingredients in rice cooker, and cook according to manufacturer’s instructions).
Heat oiled grill or cast iron skillet on high heat; remove salmon from marinade and discard. Cook salmon on each side for 1-2 minutes, or until center flakes easily when pierced with a fork. Plate rice, sprinkled generously with black sesame seeds and additional flaked coconut as desired; serve salmon over rice sprinkled with chopped scallions.