Ginger Lime Salmon with Coconut Rice for the Supper Table

Ginger Lime Salmon with Coconut Rice for the Supper Table keeps the shopping list focused on rice vinegar, walnut oil, and brown sugar. It serves 4 people.

Count on 15 minutes of prep, 30 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Ginger Lime Vinaigrette

• 1/3 cup rice vinegar
• 2 ½ tablespoons walnut oil
• 1 tablespoon brown sugar
• 1 tablespoon ginger peeled, grated
• 1 lime zest
• 2 limes juiced
• ¼ teaspoon ground coriander
• 2 pinches kosher salt
• pepper to taste
• 1 lb salmon filets skin on
• 2 tablespoons cilantro chopped

For the Coconut Rice

• 2 1/3 cup basmati rice
• 14 oz Coconut milk
• 1 cup water

How the cooking goes

1. Warm the oven to 350° (Make sure you do this before you start prepping your vinaigrette otherwise you will be waiting on your oven!).
2. Whisk together all the vinaigrette ingredients.
3. Rinse salmon and pat dry. Place fillets skin side down in a baking dish that is just large enough to comfortably fit the fillets, folding any thin parts under.
4. Pour vinaigrette over fillets, cover with foil then bake for 25 minutes in the preheated oven.
5. After 25 minutes, remove foil and continue to bake until they are done to your liking. You can use a fork or you can use the knife test, which is stick a pairing knife into the center of the fillet, hold it there for a few seconds, then take it out and place the flat side against your lip. The fish is done when the knife is warm but not hot.
6. Note: you like thick fillets of fish (at least 1 inch thick in the center), if you buy thin fillets then you should cook covered for 10 minutes before removing the foil.

For the Coconut Rice

1. After you put your salmon in the oven, combine all the Coconut Rice ingredients together in a medium saucepan. Heat it until it boils over a lively flame; then lower the heat to low and simmer until all liquids have been absorbed; about 30-45 minutes. Taste your rice and make sure it is done. Add more water if necessary.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Dinners, open White Cheddar Mac and Cheese for the Supper Table and Pan-Seared Turbot with Grapefruit-Avocado Salsa for the Supper Table.