Salmon & Coconut Rice

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenehit. Line a baking tray with foil.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the vegetables (b) to the pan. Season with a pinch of salt and pepper. Saute for 2 minutes. Then spoon onto a baking tray lined with foil and set aside.
4. Carefully wipe out the skillet you were using and put the pan back on the stovetop over medium-high heat. While the pan is warming up, cut open the package of salmon (c) and place on a plate. Season on both sides with a pinch of salt and pepper. Add 1 tbsp of olive oil to the pan or enough to coat the bottom. Place the salmon in the pan, with the “presentation” side down (the nice-looking and smooth side). Sear the salmon for 3 ½ minutes.
5. While the salmon is searing, put the baking tray of vegetables in your 425 degree oven to keep warm.
6. When the salmon has seared for 3 ½ minutes, use a spatula to flip the salmon over and sear on the other side for 1 minute (if you are preparing 4+ servings, sear for 2 minutes). Then turn off the heat and let the salmon sit in the pan to keep warm.
7. At this point, the rice should be ready. Add the coconut milk (d) to the rice. Gently stir to incorporate and fluff with a fork.
8. Spoon the malaysian red curry (e) on to your serving plates and spread out with the back of the spoon to cover most of the plate. Remove the vegetables from the oven and spoon on one side of the plate. Add the rice beside the vegetables. Serve the salmon on top.