Cilantro Scented Rice with Coconut Crusted Salmon and Coconut Curry Sauce

Cilantro Scented Rice:

• 3/4 chicken stock
• 1/2 cup rice
• 2 tablespoons fresh lime juice
• 1 tsp zest of lime
• 1 Tablespoon finely chopped cilantro
• 1/2 teaspoon salt 

Bring water, rice, lime juice, cilantro, and salt to a boil in a small saucepan. Reduce heat to low; cover and cook 20 minutes. Discard cilantro before serving.

Coconut Crusted Salmon:

 

• 1 ¼ cups of shredded, unsweetened coconut
• 4 x 6 oz wild Salmon filets
• Salt and pepper to taste

Preheat oven to 375 degrees. Put coconut into a freezer bag. Drop in the salmon filets one at a time and toss to coat. Place on a lightly oiled baking sheet and season with salt and pepper. Bake for 15 minutes.

Coconut Curry Sauce: 

 

• 1 cup coconut milk
• 1-2 TBSP curry paste
• 1-2 TBSP sweet chile sauce
• 2 TBSP soy sauce
• Juice of one lime
• 1 tsp agave nectar
• Bunch of cilantro finely chopped

Mix all the ingredients together except for the cilantro.Mix well and heat until reaches the proper temperature. Pour over the seafood. Garnish with the cilantro.