Crispy Coconut Rice with Sticky Salmon in Parchment Paper

What is so fun about cooking in parchment?! It’s like personal little gifts the guests get to unwrap. The rice is creamy and gets a little crisp around the edges from baking, then topped with a sticky ginger soy glazed salmon. It’s quick enough for a weeknight meal but also extra special for company.

Coconut Rice

• 4 cups basmati rice
• 1 cup coconut milk
• 1 stalk lemon grass, minced
• 1 fresno pepper, halved
• 1 tbsp. honey
• 1 tbsp. vegetable oil
• 1 lime juiced
• 1 garlic clove, peeled and minced

Sticky Salmon

• 2 salmon filets, boneless and skinless
• 1 cup broccoli florets
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp brown sugar
• 1/4 cup rice vinegar
• 2 garlic cloves, peeled and minced
• cilantro
• scallions
• fresno pepper, sliced

Directions

Preheat the oven to 350 degrees.

Start by cutting parchment into 2 10 inch sheets. Fold the side lengthwise up an inch and flip it over on itself and continue folding, creating pleats. Then twist the ends and then open up the center, creating a little boat. Place on rimmed baking pan and set aside.

In a medium bowl combine together the rice, coconut milk, lemon grass, fresno pepper, honey, vegetable oil, lime and garlic. Mix until combined.

*I just cut the fresno pepper in half, stirred it into the rice and then removed it, I didn’t want it to spicy for my kids. But if you want it spicier cut it up and toss together.

Divide the rice evenly into the boats and spread out evenly. Pour about 1 tbsp of water over each one. Then then bake in the oven for about 25 minutes.

Meanwhile make the sticky sauce, in a small sauce pan combine together the soy sauce, honey, brown sugar, rice vinegar, garlic and ginger. Bring to a boil and the reduce to medium low and let it simmer for about 10 minutes until the sauce is bubbly and thickened stirring often. It should coat the back of the spoon. Let it cool slightly and pour 1/2 into a bowl. Add the salmon and toss to evenly coat. Reserve the other half of the sauce to finish.

The rice should have started to get a little crisp around the edges at this point, then add a couple broccoli florets to each one boat along with the salmon and place back into the oven to continue to bake for 15-20 minutes, or until the salmon has cooked through.

Once cooked remove from the oven and serve in the parchment. Spoon a little more sauce over the top. Garnish with cilantro, sliced fresno and scallions. Enjoy!