Ingredients:
For salmon marinade:
- 4 salmon fillets
- 1/4 cup of olive oil
- 2 tbsp of raw coconut aminos
- 2 tbsp of rice vinegar
- 1 tbsp of sesame oil
- 1 tbsp of honey
- 2 garlic cloves chopped
- 1 tbsp of ginger
- 1 tbsp of sesame seeds
- 4 green onions sliced
For honey ginger glaze:
- 2 tbsp of honey
- 1 tsp of raw coconut aminos
- 1 tsp of sesame oil
- 1/2 tsp of ginger
- 1/2 tsp of sesame seeds
For coconut rice:
- 1 cup of uncooked brown rice
- 1 cup of coconut milk
- 1/2 tsp of pink himalayan salt
- 3 tbsp of unsweetened shredded coconut
- 1 tbsp of coconut oil
Directions:
- In a medium bowl, mix the ingredients for the salmon marinade and place in a gallon size Ziploc bag with the salmon fillets. Close bag and place in refrigerators for about 1-2 hours (or overnight, the longer you leave it, the more taste will be incorporated in the salmon). Turn bag occasionally.
- Preheat oven to 400 degrees F.
- In a small bowl, whisk the ingredients for the honey ginger glaze.
- Remove salmon from bag and place in a nonstick baking dish with the marinade. Place in oven and let bake for about 20 minutes.
- Add the coconut milk and coconut water in a medium pot and place on stove on medium-high heat. When contents start to boil, add the brown rice, coconut shreds, salt, and coconut oil. Mix all the ingredients, cover the pot and turn down heat to low, allowing the rice to cook in low heat (about 10 minutes).
- Turn off the heat, stir the rice, and cover the pot once again for about an extra 20 minutes so the rice finishes cooking.
- When ready, serve salmon with honey ginger glaze and coconut rice.
