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! Easy, delicious weeknight dinner.
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 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.