I whipped up this Ginger Lime Salmon with Coconut Rice one night using a failsafe method for cooking moist, flavorful fish that my mom taught me years ago!
I never really did much cooking until after I graduated from college. (Baking is a totally different story!) It’s not that I didn’t like cooking; it’s more that they didn’t allow Bunsen burners in the library, which is where I spent most of my time.
You can imagine that when I moved to Atlanta after graduation, I had quite the problem! So I did what any girl would do…I called my mother with the loaded question, “What can I make that is delicious, healthy and doesn’t take that much time?”
God bless her for not laughing. Instead she rambled off quick, go-to meals that I scribbled down as fast as my hand could write. I still have my notes stuffed in an old recipe box in my kitchen. Here’s a picture of one where she was teaching me how to cook fish, chicken and simple stir-frys.
She taught me that the easiest way to cook flavorful, moist fish was bake it in salad dressing. Works every time, people.
In this salmon recipe I created an easy Ginger Lime Vinaigrette and applied my mom’s failsafe fish baking method. The creamy coconut rice perfectly compliments the spicy, tart taste of the Ginger Lime Salmon.
If you double the recipe for the vinaigrette you can serve the rice and salmon with a simple side salad and you have an elegant, yet easy and balanced meal!
This baked Ginger Lime Salmon is easy, fast and delicious! The creamy coconut rice perfectly compliments the spicy, tart taste of the Ginger Lime Salmon.
For the Ginger Lime Vinaigrette:
1/3 cup rice vinegar
2 ½ tablespoons walnut oil
1 tablespoon brown sugar
1 tablespoon fresh grated ginger
Zest from 1 lime
2 limes, juiced
¼ teaspoon ground coriander
2 pinches kosher salt
pepper to taste
1 lb wild salmon, skin on
2 tablespoons chopped fresh cilantro
For the Coconut Rice
2 1/3 cup basmati rice
1 (14oz) can Coconut milk
1 cup water
Preheat oven to 350° (Make sure you do this before you start prepping your vinaigrette otherwise you will be waiting on your oven!)
Whisk together all the vinaigrette ingredients
Rinse salmon and pat dry. Place fillets skin side down in a baking dish that is just large enough to comfortably fit the fillets, folding any thin parts under.
Pour vinaigrette over fillets, cover with foil and bake for 25 minutes in the preheated oven.
After 25 minutes, remove foil and continue to bake until they are done to your liking. You can use a fork or you can use the knife test, which is stick a pairing knife into the center of the fillet, hold it there for a few seconds, then take it out and place the flat side against your lip. The fish is done when the knife is warm but not hot.
Note: I like thick fillets of fish (at least 1 inch thick in the center), if you buy thin fillets then you should cook covered for 10 minutes before removing the foil.
For the Coconut Rice
After you put your salmon in the oven, combine all the Coconut Rice ingredients together in a medium saucepan. Bring to a boil over medium-high heat; then reduce heat to low, cover and simmer until all liquids have been absorbed; about 30-45 minutes. Taste your rice and make sure it is done. Add more water if necessary.
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