Coconut Rice With Salmon and Cilantro Sauce Recipe

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Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Ann Maloney

The rice and sauce are the thing here: Coconut milk, onions and garlic come together to create a creamy, satisfying rice that's an ideal pairing with tender salmon. For the sauce, cilantro and a spicy-sweet syrup are quickly whirred in a food processor. Together, they are sublime. The recipe calls for salmon, but tuna, shrimp, any firm white-fleshed fish or even beef or chicken would taste great with this rice and sauce. Or try it with fried tofu.

Make ahead: The sauce can be made up to 1 day ahead and refrigerated in an airtight container.

Storage: Refrigerate for up to 2 days.

Adapted from “The Kitchen Shelf” by Rosie Reynolds and Eve O’Sullivan (Phaidon, 2016).

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Ingredients

measuring cup

Servings: 4

For the rice and salmon

For the sauce

Directions

Time Icon Total: 40 mins

  • Step 1

    Make the rice and salmon: In a large (12-inch) lidded skillet or pan, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until it softens and just starts to brown, 8 to 10 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the rice and stir to coat it in the oil. Add the coconut milk, then half-fill the empty can with water and add it to the pan. Add the salt and sugar, bring to a boil, then reduce the heat to low so the mixture is at a simmer and cover the skillet.

  • Step 2

    Cook for 5 minutes, then uncover the pan. Carefully place the salmon fillets on top of the rice, re-cover the pot and cook until the rice is just tender, the salmon cooked, and the liquid has been absorbed, about 5 minutes more. (If the rice is not tender, but the salmon is cooked, remove the fish, re-cover the pot and continue cooking for a few minutes more.)

  • Step 3

    Make the sauce: While the rice and salmon are cooking, in a small pan over high heat, combine the water, sugar, salt and crushed red pepper flakes, and bring to a boil. Lower the heat to medium and simmer the sauce until slightly reduced and syrupy, about 5 minutes, then remove from the heat.

  • Step 4

    Place the cilantro in a food processor and pulse to chop. Gradually, pour in the syrup and pulse the cilantro until very finely chopped, and the sauce is combined. Taste and adjust the seasonings; the sauce should be slightly sweet, with a hint of heat. Add more crushed red pepper, sugar or salt, as needed.

  • Step 5

    To serve, transfer the salmon off the rice to a plate. Gently stir the rice and divide it across 4 plates. Top with a salmon fillet and drizzle the sauce over. Sprinkle with additional crushed red pepper flakes, if desired, and serve with a wedge of lime, if using.

  • Step 6

    Alternative for the salmon: If you prefer a pan-seared salmon fillet, cook it separately from the rice. Season the fish with salt and pepper. Heat a large nonstick skillet over medium-high heat until a drop of water sizzles when it hits the surface. Add the fillets, skin side up, and cook until just lightly browned, 1 to 2 minutes. Turn the fillets over and reduce the heat to medium. Cook until the salmon looks almost cooked through, 2 to 4 minutes; you can check using the tip of a sharp knife. You should see a slightly darker center. The cooking time will vary depending on the thickness of the fillet.

  • Step 7

    With either fish preparation, if you prefer to serve the salmon without the skin, it is easier to remove it after cooking the fish.

    • Substitutions

    Cilantro >> parsley.
    Want more heat >> increase the amount of crushed red pepper flakes.
    Salt >> fish sauce.
    Basmati rice >> jasmine rice.
    Onion >> shallot.
    Regular coconut milk >> light coconut milk.

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    Nutritional Facts

    Per serving

    • Calories

      619

    • Fat

      30 g

    • Saturated Fat

      20 g

    • Carbohydrates

      65 g

    • Sodium

      332 mg

    • Cholesterol

      47 mg

    • Protein

      24 g

    • Fiber

      2 g

    • Sugar

      6 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “The Kitchen Shelf” by Rosie Reynolds and Eve O’Sullivan (Phaidon, 2016).

    Tested by Ann Maloney.

    Published August 24, 2020

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