BBQ Salmon with Coconut Rice and a Peach Cucumber Slaw

BBQ Salmon with Coconut Rice and a Peach Cucumber Slaw

  • 13 oz jasmine rice, rinsed

  • 13 oz can coconut milk

  • kosher salt

  • 1 Tbs brown sugar

  • 2 tsp. smoked paprika

  • 2 tsp. onion powder

  • 1 tsp. garlic powder

  • 1 tsp. chili powder

  • 4 Tbs. olive oil

  • 1 1/2 lbs salmon, skin removed and cubed into bite sized pieces

  • 1 peaches, diced

  • 1/2 cucumber diced

  • 2 Tbs. lemon juice

  • 1 cup chopped cabbage

  • 1/2 cup fresh basil

Make the rice by combining the rice, coconut milk, and pinch of salt in a small pot. Bring to a boil then reduce the heat to low and cook covered until all of the liquid is evaporated. Set aside but keep warm.

In a medium bowl, combine the brown sugar, onion powder, garlic powder, chili powder, large pinch of salt and olive oil. Add cubed salmon and carefully toss until the salmon is coated.

Place the salmon on a sheet tray lined with a rack and roast salmon for about 10 to 12 minutes. Broil for 1 to 2 minutes if needed to get a little more color on the salmon.

While the salmon roasts, mix together the peaches, cucumber, cabbage, lemon juice, pinch of salt, and fresh basil.

When ready to serve, fluff the rice then add a spoonful onto a plate. Top with some of the salmon and spoonful of the peach salsa.

Makes about 3 - 4 servings

Amanda FredericksonComment