Coconut Salmon with Spinach rice
This recipe is inspired by a dish I ate at my friend and chef Asha Gomez's dinner pop-up in Atlanta. I loved the vegetal balance of spinach with the sweet creaminess of coconut. I love making this with salmon often, but any other white fish is also great!
✦ Ingredients
- 1 cup rice, rinsed
- 1 can (400 ml) coconut milk
- 1–2 cups fresh spinach
- 1–2 tbsp Spicy Coconut PODI, plus more for finishing
- 1 tsp sugar
- Salt, to taste
- 2 salmon fillets
- 1–2 tbsp ginger, finely julienned
- 1½ tbsp soy sauce
- 1–2 tsp honey (optional)
✦ Instructions
- Blend the spinach with the coconut milk until completely smooth. The total liquid should be about 1½ to 2 times the volume of the rice. Add sugar, salt, and a small amount of Spicy Coconut PODI, and mix well. The mixture should taste creamy, green, and balanced.
- Pour the spinach-coconut mixture into a wide pan and add the rinsed rice. Bring to a gentle simmer over medium heat, stirring once to combine.
- When the rice is about halfway cooked and the liquid has started to absorb, season the salmon lightly with salt and place it on top of the rice. Scatter the julienned ginger generously over the salmon. Cover with a lid and cook on low heat for 8–10 minutes, until the salmon is just cooked through and the rice is tender.
- In a small bowl, mix the soy sauce with Spicy Coconut PODI to form a loose, drizzleable sauce. Add honey if using for a slightly sweeter finish.
- Once cooked, spoon the rice into bowls with the salmon on top. Drizzle the soy-PODI mixture generously over the salmon just before serving, keeping it visible on the surface rather than mixing it in.
Sprinkle as much Spicy Coconut PODI as you like for an additional spicy-sweet kick! It compliments the fish and the spinach rice really well.
