Grilled Asian Inspired Salmon with Coconut Rice
Ingredients
Grilled Asian Salmon
-
2
pounds
salmon, cut into filets with or without skin
-
2
tbsp
dijon mustard
-
3
tbsp
low sodium soy sauce
-
⅓
cup
avocado oil (or other neutral oil)
-
3
cloves
garlic, minced
-
2
tbsp
honey
Coconut Rice
-
1
cup
white rice
-
1
can
coconut milk
-
¼
cup
water
-
¼
tsp
salt
-
½
lime
juiced
Instructions
- Whisk together dijon mustard, soy sauce, oil, garlic, and honey in a large bowl. Reserve two tablespoons of marinade.
- Add salmon filets to the bowl and cover with the remaining marinade. Let sit for 10 minutes.
- Preheat the grill to medium heat and grease with nonstick spray.
- Place salmon filets skin side down on the grill and cook for 4-5 minutes.
- Flip the salmon gently and cook for another 4-5 minutes. Remove from grill and let rest for 10 minutes.
- Wash the white rice and add it to a saucepan with coconut milk, water, and salt. Cover and bring to a boil.
- Once boiling, reduce heat to medium and cook for 13 minutes. Turn off heat and let rest for 10 minutes, then fluff with a fork and add lime juice.
- Serve salmon and coconut rice on a plate, garnished with sesame seeds, parsley, and the reserved marinade.
Nutrition Facts (estimated)
Servings
5
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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