Lime and Ginger Salmon with Coconut Rice

The word stalker tends to bring up alarming images so it's probably good not describe yourself as such.  But I have to say, stalking a great website gives it a positive spin.  We all have our favorite author sites, cooking sites, books and more, right?

I will confess to be a stalker of the retired site The Pie Patch.  Lucy is the owner of this site and she shared simple and tasty recipes.  I've not been disappointed with any of those I have tried so far.  She makes, in her words, " inexpensive, hearty food; non-faff and preferably with as little washing up as possible."  Now who could ask for more? 

Easy dinner prep is exactly what we need after working all day, picking up children from school, keeping the laundry baskets from overflowing and.....well, you get the idea.  My son is 28 so I'm not dealing with childcare any longer but there are those days when you are beyond tired on the way home from work.  This demands a meal that's simple to prepare.  

Here is one of those meals.  Lime and Ginger Salmon with Coconut Rice.



You use foil to bake/steam the salmon so it's an easy cleanup.  The rice cooks while the salmon is in the oven.  Next time I am going to add more corn and peas to the rice. Definitely a keeper and will be on the meal rotations.

Here is a snap of the prep portion. Pretty, don't you think?

Lime and Ginger Salmon & Coconut Rice

Salmon fillets

1 lime, sliced

Fresh ginger

4  green onions, chopped

Salt and pepper

Drizzle of olive oil

Coconut Rice

1 1/2 cups of long grain rice  

3 cups water 

1/2 cup coconut cream (I used Goya brand)

1/2 Tablespoon sugar

pinch of salt

handful of peas and corn ( I probably used an overflowing half cup of each)

Directions

 Heat oven to 350 degrees F.   On a sheet pan lay out a large sheet of foil.  Place salmon fillets on the foil and top with green onions, sliced ginger, salt, pepper and a drizzle of oil. Place a slice of lime on top.  Fold the foil and seal but leave a vent hole for steaming.  Place in oven and bake 20 minutes.

Start the rice now.  Add water, corn and peas to the pot and heat to a boil.   Now add rice, salt, sugar and coconut cream. Stir it well and put on simmer, cover the pot.

My stove cooks on a higher heat so I had to watch it and give it a stir here and there.

Original recipe may be found at The Pie Patch HERE.  Thanks, Lucy!




Sharing with Beth Fish's Weekend Cooking Series