Grilled Salmon with Coconut Rice
Recipe - Stillwater Wine & Spirits
Grilled Salmon with Coconut Rice
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 tablespoon Thai red curry paste
4 salmon fillets (4–6 ounces each), skin-on, patted dry
2 packages (10 ounces each) frozen cooked rice
1 cup coconut milk
1/4 cup cilantro leaves
Directions
- In small bowl, mix oil and Thai red curry paste. Brush on top and sides of salmon fillets.
- Heat grill. Place salmon, skin side down, on grates. Cover and grill over medium 10–15 minutes, until salmon flakes easily with fork.
- Prepare rice per package directions. Transfer to medium bowl; stir in coconut milk and salt.
- Serve salmon with coconut rice. Top with cilantro.
TIP: Serve with a side salad tossed with sesame- ginger or Asian sesame vinaigrette.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- In small bowl, mix oil and Thai red curry paste. Brush on top and sides of salmon fillets.
- Heat grill. Place salmon, skin side down, on grates. Cover and grill over medium 10–15 minutes, until salmon flakes easily with fork.
- Prepare rice per package directions. Transfer to medium bowl; stir in coconut milk and salt.
- Serve salmon with coconut rice. Top with cilantro.
TIP: Serve with a side salad tossed with sesame- ginger or Asian sesame vinaigrette.