Helllllllllllllo again my friends :) I know it's been a while since I've posted anything, I'm slowly transitioning into my new work schedule and cooking, unfortunately, hasn't been my number one priority. However, I think being back at work is starting to jog my creativity so luckily I have a few different recipes I'm looking forward to trying out! In the meantime, enjoy this awesome new dish and have a laugh when you realize it took me about 10 minutes to attempt to spell teriyaki.
Directions:
1. Start off by cooking the coconut rice- put a full can of coconut milk, 2/3 cup of water, and 1 cup of jasmine rice in a pan. Bring to a boil, and then let the rice simmer for 15-20 minutes (stir consistently it can get very sticky).
*Just so you know, this recipe tastes 100000x better with COCONUT rice, but you can use any rice you'd prefer.
Ingredients:
- Jasmine Rice
- Jasmine Rice
- 1 can of Thai Full Fat Coconut Milk
- Salmon Filets
- Mushrooms
- White Onions
- Edamame (no shells)
- Avocado
- Ginger-Teriyaki Sauce
- Sesame Seeds
Directions:
1. Start off by cooking the coconut rice- put a full can of coconut milk, 2/3 cup of water, and 1 cup of jasmine rice in a pan. Bring to a boil, and then let the rice simmer for 15-20 minutes (stir consistently it can get very sticky).
2. Cook down some mushrooms and white onions, and then add your ginger-teriyaki sauce and keep it on a low simmer.
3. After seasoning salmon with salt and pepper, throw on the grill and let it cook for about 6-8 minutes on each side.
4. After the salmon has been grilled, pour the ginger-teriyaki, mushroom sauce over top of the salmon, and let cool.
5. Plate your rice, add your desired toppings (avocado, and edamame) and place your salmon on top.
6. Garnish with some sesame seeds and enjoy!
