This recipe was one of our finalist recipes from the 2019 recipe contest and has become a favorite.
For the Rice
1 cup rice
1/2 cup flaked sweetened coconut
2 tablespoons coarsely chopped peanuts
Zest of one lime
2 tablespoons lime juice (about 1 lime)
2 tablespoons butter
1/2 teaspoon salt
For the Salmon
1 pound salmon, cut into 4 pieces Available In Our Premium Subscription Box
For the Sauce
Juice of one whole grapefruit (about 1/2 cup)
4 tablespoons soy sauce
3 tablespoons sugar
1½ teaspoons ginger, minced
1½ teaspoons garlic, minced
2 tablespoons vegetable oil
2 dried bird’s eye or Thai chili peppers
Fresh basil, for garnish
Make the Rice
Preheat oven to 350°F. Bring the rice and 1 3/4 cup water to a boil in a small saucepan. Cover, reduce heat, and simmer for 20 minutes.
Add peanuts, lime zest and juice, butter, and salt.
Cook the Salmon
Bake salmon for 12–15 minutes on a parchment-lined or lightly oiled baking sheet, until fish is firm and just begins to flake around the edges. Alternatively, grill for 7-8 minutes over 375°F heat, flipping once.
Make the Sauce
Combine grapefruit juice, soy sauce, sugar, ginger, and garlic in a small bowl.
Heat oil in a 10-inch cast iron pan over high heat. Crack the chili peppers in half and add to the pan. Stir the peppers until oil is lightly golden, about 2 minutes. Remove chile peppers and discard.
Reduce heat to medium. Add grapefruit juice, soy sauce, sugar, ginger, and garlic to the pan and simmer until the liquid is reduced to a thick, shiny glaze, about 5 minutes.
Finish and Serve
Remove salmon from oven and baste with sauce. Return to the oven and bake just until the sauce coats the salmon. If grilling, baste salmon with sauce and grill for an additional 1–2 minutes. Serve salmon and rice and garnish with basil.