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Sesame Soy Salmon and Vegetables with Coconut Rice

Wonderful Asian-inspired flavors permeate this dish which is so beautifully visual, and best of all, it comes together in a jot and tastes divine! The vegetables are crisp and fresh, the salmon is seared on the outside and moist in the center, and all is perfectly complimented by the fragrant coconut rice. Use a peeler or mandolin to cut the veggies into thin strips. Plan a bit ahead and allow the marinade to infuse the salmon for more flavor!

Sesame Soy Salmon and Vegetables with Coconut Rice

4 tbs. low-sodium soy sauce, divided
2 tsp. toasted sesame oil
2 tsp. honey
4 skinless salmon fillets
7 oz. brown rice (1 cup)
14 oz. lite coconut milk
2 tbs. desiccated coconut
1 tbs. olive oil
2 garlic cloves, finely chopped
2 large red onions, halved and thinly sliced
3 carrots, peeled and cut into ribbon
2 zucchini, cut into ribbons
2 large handfuls baby spinach

Make the marinade by mixing half the soy sauce with the sesame oil and honey in a shallow dish. Add the salmon, cover and marinate in the fridge for at least an hour, or overnight.

Put the rice in a pan and cover with 14 oz. salted, boiling water. Simmer until half cooked, about 10 minutes. Add the coconut milk and simmer until soft and tender. Add a little more water is needed. Stir in the coconut, transfer to a warmed dish and set aside.

Heat a non-stick skillet over a medium heat. Add the salmon and cook for 6-8 minutes, or until cooked through, turning regularly and adding the remaining marinade half way through.

Meanwhile, heat a large skillet or wok and add the garlic, onion, carrot, and zucchini. Stir-fry, turning often, until just soft, about 4-5 minutes. Add the spinach and the remaining soy sauce and cook for a minute further. Once the salmon and veg are cooked, serve immediately with the coconut rice.

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