2 6oz pieces of salmon
3 tablespoons soy sauce
4 cloves garlic, finely chopped
1/2 tablespoon lemon juice
1 stalk of broccoli
2 bags of boil-in-bag Jasmine rice
1 can of coconut milk
1 bunch of cilantro
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Mix soy sauce, garlic, and lemon juice. Spread the above mixture evenly over salmon. Let salmon marinate in fridge for 15 minutes, then bake at 350 for 25 minutes or until top begins to flake/brown lightly.
Bring an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits. Put trimmed and cleaned broccoli florets in the steamer basket, set over the boiling water, cover and steam until tender.
Pour about one and a half quart of water into a medium saucepan and submerge bags or rice. Bring water to a boil and boil uncovered 8-10 minutes. Remove bags with a fork or tongs and drain. Cut bag open and empty cooked rice into bowl and stir with coconut milk. Add in cilantro and fluff.
Spoon rice in bowl, top with broccoli and carefully place salmon on top. Spoon your salmon’s juice over top of the salmon and sprinkle with sesame seeds. Enjoy!
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