Teriyaki Salmon and Coconut Rice

Have I mentioned how much I love salmon? I really love salmon! I love serving it with a sauce made from the marinade and a side of coconut rice. This is a bit of splurge meal for us, but it is worth every penny. I mean, look at that. I'm drooling just looking at the picture!

It doesn't take a ton of ingredients, but it is packed with flavor.

First step is to marinate the salmon in soy sauce, garlic, brown sugar, fresh ginger, and a little sesame oil for at least 30 minutes.

While the salmon marinates, get the rice going. I used a rice cooker, but if you don't have one, I'll include instructions for that too.

Heat a pan with some oil and get that salmon in, skin side down.

Let it get pretty crispy  and then flip it over carefully. The sugar on mine got a little burnt because I had the pan too hot.

Look at that caramelization! That is pure flavor. I use the leftover marinade to make a quick sauce and serve it over the rice and salmon.

Teriyaki Salmon with Coconut Rice

• 1 lb skin on salmon
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 cups jasmine rice (white works fine too)
• 1 (15 ounce) can coconut milk (make sure it is unsweetened)
• 1 clove of garlic
• 1 teaspoon salt

Start by marinating the salmon in the soy sauce, sesame oil, rice vinegar, cornstarch, garlic, and ginger for at least 30 minutes, in the fridge.

If you are using a rice cooker, use the recommended amount of liquid for 2 cups of rice. Just use the coconut milk and add water as needed. If you are making the rice in a pot, it is 2 cups of rice, the coconut milk, garlic, salt, and 1.5 cups of water. Put it in the pot, bring it to a boil, then turn it down to a simmer and cook, covered, for 20 minutes.

Heat a pan with a tablespoon or so of oil, don't go much higher than medium heat or the brown sugar will burn. Put the salmon in, skin side down and let it cook for 3-4 minutes to get the skin nice and crispy, then carefully flip it. Give it another 3-4 minutes or until it is cooked to your liking, I like mine a little on the rare side, so I always cook it less. When it is done, put it on a plate to rest while you make the sauce.

Once the pan is clear of the salmon, pour the marinade into the pan and let it simmer until it thickens up. Portion the salmon and serve it with the rice and sauce.