Coconut Chili Salmon with Cilantro Lime Rice
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Preheat Oven 325! (You're thanking me again right?) ;)
Step One!
Start your RICE!
1 cup of Brown Rice and 2 cups of Water and 1/4 tbls Salt (I like to put in a small pad of butter)
Put in a saucepan over high heat until the mixture boils
Turn down to simmer (medium low)
Cook for about half an hour! *Start your Fish!*
When liquid is gone and Rice is tender fluff with fork
Add Chopped Cilantro, 1 tbls Reduce Sodium Soy Sauce, 1 tbls Lime Juice
Salmon Time!
Can of Light Coconut Milk
1 Serrano Chili (Seeds and ribs removed, Chopped)
Put mixture in saucepan on medium for 5 minutes.
Salt and Pepper your Salmon Filets
Place Filets in oven safe pan and pour mixture over top (should almost cover)
Place in Oven for about 20 to 25 minutes (Salmon should flake easily with a fork)
Serve the Salmon on top of the Rice! I like to add a little green onion and a lime wedge!
*P.s Save your coconut milk it makes a great base for rice! Just replace the water!
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