Planked Salmon with Coconut Rice

Ingredients for Planked Salmon with Coconut Rice

• 1 cedar plank for cooking (available at Whole Foods)

• 80ml maple syrup

• 1 teaspoon Dijon mustard

• 2 teaspoons soy sauce

• Juice of 1 large lime

• 675g salmon filet

• 240ml chicken broth

• 240ml canned light coconut milk

• 240ml jasmine rice

• Salt to taste

How to make Planked Salmon with Coconut Rice

1 Soak the plank in water for 4 hours. Put it on a baking sheet.

2 Preheat oven to 260°C.

3 In a bowl, combine the syrup, mustard, soy sauce, and lime juice. Add the fish; let it marinate for 10 minutes.

4 In a saucepan, bring the broth and coco­nut milk to a boil.

5 Stir in the rice. Reduce heat, cover, and simmer until the liquid is absorbed, 20 minutes.

6 Lay the fish on the plank, skin side down. Sprinkle it with salt; drizzle it with marinade.

7 Bake until the thickest part is still springy, 12 to 15 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.