Sweet and Spicy Glazed Baked Salmon and Coconut Rice

Recipe adapted from Diane Morrisey.

Ingredients:

Salmon:

• 1 lb. salmon
• 2 garlic cloves, minced or grated
• 1 TBSP ginger paste
• 1/4 c. soy sauce
• 1/4 c. + 1 TBSP sweet Thai chili sauce
• 2 TBSP sesame oil
• 1-2 TBSP chili crunch (I used 1 and most of the spice bakes off)
• Juice of 1 lime
• Garnish with sesame seeds and chopped green onion

Coconut Rice:

• 1 c. basmati rice, rinsed
• 1 14 oz. can coconut milk
• 1/2 c. water
• Salt, to taste

Directions:

1. Preheat Oven: Preheat oven to 400F.
2. Prepare Marinade/Sauce: In a bowl, combine, garlic through lime juice and mix to combine.
3. Marinate Salmon: Spray a baking dish with cooking spray. Add salmon and then pour sauce on top making sure the sauce evenly coats the salmon. Marinate for 20 minutes.
4. Coconut Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
5. Bake Salmon: Bake salmon for 15-20 minutes, or until done. Remove from oven and baste salmon with some of the sauce. Top with sesame seeds and green onions.