Planked Salmon With Coconut Rice

Name: Planked Salmon With Coconut Rice
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 cedar plank for cooking (available at Whole Foods); 237 milliliters chicken broth; 1 teaspoon Dijon mustard; 237 milliliters jasmine rice; 1 null Juice of lime; 237 milliliters canned light coconut milk; 79 milliliters maple syrup; 227 grams salmon filet; 4 servings Salt to taste; 2 teaspoons soy sauce

Planked Salmon With Coconut Rice is a gluten free, dairy free, and fodmap friendly main course. This recipe serves 4. One serving contains 376 calories, 15g of protein, and 8g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have salmon filet, soy sauce, jasmine rice, and a few other ingredients on hand, you can make it. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. From preparation to the plate, this recipe takes approximately 5 hours.

Ingredients

Servings:

cedar plank for cooking (available at Whole Foods)237milliliters

chicken broth 1teaspoon

Dijon mustard 237milliliters

jasmine rice 1null

Juice of lime 237milliliters

canned light coconut milk 79milliliters

maple syrup 227grams

salmon filet 4servings

Salt to taste 2teaspoons

soy sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.