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Ginger & Soy Salmon With Coconut Rice
Omega-3 rich salmon on your plates for dinner tonight
Equipment
Ingredients
What you need for the salmon
- 680 g salmon fillet (4 fillets)
- 60 ml tamari (or soy sauce)
- 1 tbsp sesame oil
- 2 tbsp Root ginger grated
- ½ tsp black pepper ground
- 3-4 Garlic cloves crushed
- 4 tsp coconut sugar
- 1 tbsp sesame seeds
- 2 tbs Chives chopped chopped
To make your rice
- 195 g Jasmine rice
- 180 ml light coconut milk Can
- 1 tbs coconut sugar
- ½ tsp salt plus more to taste
- 180 ml water
Instructions
What you need to do
For the salmon
- In a small bowl, combine the tamari, sesame oil, ginger, pepper, and garlic; and pour over the salmon. If time allows, leave the salmon to marinade for at least 2 hours.
- Preheat the oven to 350°F (180°C). Place the salmon fillets, skin side down, on a baking dish. Sprinkle with sugar and sesame seeds.
- Bake the salmon in the oven for 25 to 30 minutes or until the fish flakes easily with a fork. Garnish with chives and serve with coconut rice.
- For the rice
- Rinse the rice a few times, until the water runs clear.
- Place the rice into a medium saucepan along with the coconut milk, water, sugar and salt and place over a medium-high heat.
- When the rice comes up to the boil, stir well, then cover the pan and reduce the heat to low.
- Simmer gently for 15 minutes, then turn off the heat and leave to rest for 10 minutes.
- To serve, mix the rice with a fork and season with more salt if necessary.
Notes
This recipe is
- Gluten free
- Dairy free
- Meal prep friendly
- High protein
Nutrition
Serving: 120gCalories: 537kcalCarbohydrates: 50gProtein: 39gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 94mgSodium: 1225mgPotassium: 959mgFiber: 1gSugar: 7gVitamin A: 70IUVitamin C: 1mgCalcium: 65mgIron: 2mg
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