Wasabi and Honey Glazed Salmon with Coconut Rice
Adapted from Debby at A Feast For The Eyes
Serves 3
For Coconut Rice:
1 ¾ cups Water
½ cup Coconut Milk
2 Tablespoons Sweet Chili Sauce
1 cup long-grain White Rice
For Salmon:
3 Tablespoons Red Wine Vinegar
2 Tablespoons Honey
1 Tablespoon Rice Vinegar
1 Tablespoon Soy Sauce
1 teaspoon Ginger Root, peeled and minced
1 teaspoon Wasabi Powder
1 Tablespoon Olive Oil
1 lb Salmon Fillet
Kosher Salt
Freshly Ground Pepper
Prepare Rice:
Add the water to a small pot and bring to a simmer. Add coconut milk and sweet chili sauce. Bring to a boil. Add rice, cover pot with lid and reduce to low for about 20 minutes. Take off heat and let sit in covered pot for about 10 more minutes. Fluff with fork.
Prepare Salmon:
Preheat oven to 425 degrees.
In a small sauce pan stir together red wine vinegar, honey, rice vinegar, soy sauce, ginger root and wasabi powder. Bring to a boil and reduce to simmer for 10 minutes. Stirring occasionally.
In a 12-inch skillet add 1 Tablespoon of olive oil and heat on medium high. Season the salmon fillet with salt and pepper. Add the salmon fillet, skin side up and sear, unmoved, for 3-5 minutes. Take a large spatula and carefully flip the fillet, skin side down.
Pour over half the glaze and put into the oven for approximately 4-6 minutes (depending on how thick the fillet is).
When the salmon is cooked. Take it out of the oven and cover with the remainder of glaze and serve with coconut rice.
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