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Slow Roasted Salmon with Coconut Rice Recipe

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This recipe for Slow Roasted Salmon with Coconut Rice, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Stanley
Added: Friday, June 13, 2008


8 (6 oz.) salmon fillets
1/2 tsp. salt
1/2 tsp. black pepper
cooking spray
2 c. uncooked basmati rice
1 1/2 c. light coconut milk
1 1/2 c. water
1/4 tsp. salt
1 c. chopped green onions
1/3 c. fresh lime juice
1/2 c. seasoned rice vinegar
2 T. chopped fresh cilantro
3 T. brown sugar
2 T. thai fish sauce
1/2 tsp. red curry paste (such as Thai Kitchen)

1. Preheat oven to 250.
2. To prepare salmon, sprinkle with salt and pepper. Place salmon skin-side down on backing sheet that's covered with cooking spray. Bake at 250 for 30 min until fish flakes easily when tested with fork.
3. To prepare rice, rinse with cold water and drain. Combine rice, coconut milk, 1 1/2 c. water, and 1/4 T. salt in medium sauce pan. Bring to boil over high heat, stir once. Cover, reduce heat, and simmer 20 minutes. Let stand 10 min; stir in onions.
4. To prepare sauce, combine all ingredients and stir well.
5. Serve salmon with rice and sauce.




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