Chili Lime Salmon Over Coconut Rice -- This easy weeknight dinner is served in a fresh coconut! |
Chili Lime Salmon Over Coconut Rice
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This super simple weeknight dinner is easy, healthy, and delicious. Serve it in a coconut half if you want to impress, but it's just as tasty on a plate!
Course: Entree
Cuisine: American, Eclectic, Thai
Keyword: Coconut, fish, salmon
Servings: 2 servings
Author: Sues
  • 3/4 lb. salmon, skin removed
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 tsp ground pepper
  • 2 Tbsp finely chopped parsley, divided
  • 2 Tbsp freshly squeezed lime juice
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup coconut water, from fresh coconut or bottled/boxed
  1. Pre-heat oven to 400 degrees and place salmon on foil-lined baking sheet. Pat salmon dry.
  2. In a small bowl, combine olive oil, garlic, 1 Tbsp. parsley, lime juice, chili powder, and salt and pepper and stir to combine.
  3. Spread mixture on the top of salmon filets.
  4. Just before putting salmon in the oven, start rice. Combine rice, coconut milk, and coconut water in a medium saucepan and bring to a boil. Lower heat to simmer, cover, and cook until water is fully absorbed by rice, about 12-15 minutes.

  5. Bake salmon at 400 degrees for about 10-12 minutes, until just cooked through.
  6. Let rice stand, uncovered, for a few minutes before adding in remaining 1 Tbsp. parsley and fluffing with a fork.