Coconut Lime Rice with Pan Seared Salmon
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 2 cups short-grain brown rice
- 4 teaspoons olive oil
- 4 shallots diced
- 1 peice fresh ginger
- 1 cup coconut milk
- 2.5 cups vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 mango
- 1.5 cups kidney beans canned, drained and rinsed
- 1 lime juiced and zested
- 0.5 cup cilantro
- 1/2 cup scallion chopped
- 2 cups arugula
- 1 lemon juiced
- 8 ounces salmon from fresh or frozen
Ingredients
|
Instructions
- Rinse the rice under cool water.
- Heat 2 teaspoons of oil in a large soup pot. Add shallots and saute for about 3 minutes. Add ginger and saute for 30 seconds.
- Add rice and cook for about 2 minutes, stirring frequently so it doesn't burn. Then add coconut milk, broth, salt and cayenne pepper and bring to a simmer. Give it a quick stir, cover it, and reduce heat to low. Let it gently simmer until rice has absorbed all the liquid. If liquid is absorbed and rice isn't done, add a little more broth or water.
- While the rice is cooking, cut the mango into bite-sized peices.
- Heat a small saute pan over medium heat. Sprinkle salmon with salt and pepper and place in pan skin side up. Cook for 4 minutes each side or until done.
- When the rice is done cooking, fold in the mango, beans, lime zest and juice.
- Serve salmon on top of rice, garnish with cilantro and scallion, and serve with arugula dressed with lemon juice, olive oil and a scant pinch of salt.
Recipe Notes
Recipe created by Ashley Thomas, rice dish adapted by Thug Kitchen.