Coconut Rice with Salmon and Green Beans

by Alexandra

The latest culinary obsession:

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Coconut

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By obsession, I mean there is a constant craving for the stuff!

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So, naturally, I listened to my body, and had some for dinner!

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I’ve been meaning to try Coconut Rice for the longest time, but generally it is made with Coconut Milk. Seeing as I have never purchased this before (although I want to) I decided to take a different approach.

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Coconut Rice with Smoky Salmon and Green Beans

The Method:

In a medium saucepan, combine 1 cup brown rice, 2 cups water, 1 cup coconut flakes, 1 tablespoon white sugar, 1/4 teaspoon salt, 1/2 teaspoon curry powder, 1/4 teaspoon cardamom, 1/4 teaspoon nutmeg, and 1/4 teaspoon freshly ground black pepper.

Bring mixture to a boil, stir in 1/2 medium onion, chopped, cover and turn heat to low.
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Continue to simmer for 20 minutes, then remove lid, pour in a can of fat-free evaporated milk, and simmer for another 10-15 minutes, stirring frequently.
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When most of the liquid has evaporated, but there is still some left, replace lid and cook until rice is tender and liquid is absorbed.

In the mean time, preheat the grill.

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Lightly oil a foiled grill pan, and arrange 3 salmon fillets, and 1/2 thinly sliced onion.

Season with garlic powder and black pepper.

Begin grilling for about 5 minutes, flip, cook for 2 minutes, and flip again.

In a small bowl, combine 1/4 cup of Romano Cheese, 1 tablespoon of minced garlic, 2 teaspoons of onion powder, 1 teaspoon of lime juice, 1 teaspoon of liquid smoke, 1 tablespoon of parsley, 1/4 cup of evaporated milk, nutmeg, cardamom, and black pepper.

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Spoon mixture onto the partially cooked salmon, toss in a few pine nuts, and finish cooking until salmon is tender and flakes easily.

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Serve hot, with coconut rice and lightly steamed green beans.