Honey butter lime salmon over coconut rice

No fuss, no muss.

That’s how Jessica describes this easy weeknight dinner of salmon over rice.

She jazzes it up with some honey butter lime marinade on the salmon and adds a few extra ingredients to her jasmine rice to create coconut rice.

This segment of California Cooking aired on Episode 170.

HONEY BUTTER LIME SALMON OVER COCONUT RICE

Ingredients:

Filets of Wild Salmon

½ stick butter

¼ cup honey

2 tsp Garlic powder

2 tsp Smoked paprika

2 limes

1 tbsp Coconut oil

1 shallot chopped

2 cups of unsweetened coconut milk

1 cup jasmine rice

Cilantro

Instructions:

• Place your salmon filets on a parchment-lined cookie sheet
• To make your marinade, add butter, honey, salt, pepper, garlic powder, smoked paprika, lime zest and ½ lime juice into a bowl and whisk together.
• Using a pastry brush, brush your marinade onto your salmon filets and then sprinkle filets with more salt.
• Bake in oven at 400 degrees for 15-20 minutes.
• To make your coconut rice, add coconut oil to a small pot with a pinch of salt and sauté your shallots.
• Add coconut milk and rice to your pot. Bring to a boil, cover and simmer for 17 minutes.
• Once the rice is cooked, add a pat of butter, lime zest, chopped cilantro and mix all together.
• Add rice to a bowl with salmon filet on top and garnish with cilantro and a lime wedge.
• Enjoy!!