We love fish and I make it often. Here is two thirds of a dinner. (You’ll have to figure out your third dish…)
Glazed Salmon with Coconut Cilantro Rice.
For the salmon:
4 boneless, skinless salmon filets
1/4 cup teriyaki sauce
1/4 cup hoisen sauce (also in the Asian foods aisle)
juice from 1 key lime
1 Tbsp fresh ginger, peeled and grated (or 1 tsp ground ginger)
Mix ingredients together. Line cookie sheet with foil and place salmon on top. Spoon sauce over the filets. Bake at 375 until desired doneness. (Time depends upon how thick the filets are, your preference, etc.) I bake it until it’s kind of starting to flake with a fork, but not totally cooked. Once out of the oven, the fish will continue to cook a little.
For the rice:
In a rice cooker/steamer combine
1.5 cups of rice and about 2.75 cups of water
1 clove of garlic, minced
juice from 2 key limes
1 tsp garlic salt.
When finished steaming, pour rice into a mixing bowl. Toss with 3 Tbsp of butter or margarine. (Important! This keeps the rice from getting too sticky.)
1/2 cup of fresh, chopped cilantro
1/3 cup sweetened coconut flakes.
I usually serve this with quick sauteed sugar snap peas or a salad with an Asian dressing.
This is quick and easy. Handsome Hubby and I cooked this one night in less than half an hour. Enjoy!