Chili Glazed Salmon & Coconut Rice

Tender salmon fillets are coated in a spicy-sweet chili glaze and served over fragrant coconut rice for a bold, satisfying main dish.

Yield: All recipes serve 2 people

Chef Notes: Sambal Chile is an Indonesian chile paste. You could substitute any other chile paste, like sriracha, Gouchujang, Harissa, or Chili Crisp.

For the we suggest swiss chard or spinach, but you could also use kale, arugula, or beet greens.

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Components

• Chili Glazed Salmon

• Toasted Coconut Flake

• Coconut Rice

• Roasted Asparagus

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Mise

Make the Glaze. Whisk together:

• 2 t soy sauce

• 2 t honey

• 1 T Sambal Chile

• 1 t Rice Vinegar

Rub onto the salmon.

Toast the Coconut: Heat the oven to 300°F. Make a simple syrup by stirring together:

• 2 T sugar

• 2 T boiling water

Coat the ½ C Coconut flake in the simple syrup. Spread out on one even layer on a sheet try and toast until golden brown. Allow to cool.

Make the Coconut Rice: Rinse the rice. Combine:

• 1 C Jasmine Rice

• 1 C Coconut Milk

• 1/2 C Water

• 1/2 t Sugar

• 1/2 t Salt

Bring to a gently simmer, cover and cook for 15 minutes. Turn off the heat and all the rice to steam for 10 more minutes.

Finish

Heat the oven to 425-450°F. Place the salmon and asparagus on separate sheet trays. Brush the glaze onto the salmon and roast until cooked to 125-130°F .

Roast the asparagus until tender.

Plate the coconut rice with the asparagus spears and a portion of the glazed salmon.

Garnish with toasted coconut.

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