lime
Yield: 4Pin it
So here we go, this is my Friday go to recipe, a salmon file which I top with salt, pepper, and sweet paprika or with pesto and cherry tomatoes depending on the mood. As a side dish, I usually go with zucchini spaghetti with a bit pesto and salt along with 1 min polenta with some greek yogurt and mint sauce (literally just mix greek yogurt salt and fresh mint leaves and cool) or as I made today with coconut and lime rice.
prep time: 15 minscook time: 18 minstotal time: 33 mins
ingredients
- 3 salmon filets (one per person)
- pinch of salt and paper to taste
- 1 tsp powdered sweet paprika
- 1.5 cup of jasmine or regular white rice
- 1/2 cup fresh lime juice
- 1 handful of chopped cilantro
- 1 tbsp of coconut oil
- 1 tsp of sugar
- 1 cup of coconut milk
- 1/2 cup shredded coconut
- 1 cup water
Vegetable Side Dish
- Steamed broccoli or steamed green beans or asparagus
instructions
- Preheat oven to 210 C/410 F. Brush salmon filets with olive oil, and the mixture of salt, pepper, and powdered sweet paprika, place it on baking paper and in the oven for 15-18 min depending on the thickness of your filet (add 4 min for each half inch thickness). Salmon fillets are done when they are easily flaked with a fork.
- Heat coconut oil over medium heat, add 1 tsp of sugar and mix it with a spoon add rice and mix until rice becomes lightly sheer like glass. Add water and coconut milk, reduce to low heat and cook for 15 min or as directed on rice packaging, stirring frequently.
- After 10 min of cooking, once the liquid is evaporated, steer in cilantro, lime juice, and coconut flakes. Combine well, taste to check if well cooked and serve with steamed vegetable of your choice alongside salmon filet.
How often do you prepare fish?
Bon appetite and please let me know if you have tried it and how you liked this recipe!
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