“Spice-Crusted Salmon with Coconut Lime Rice: A Tropical Dinner Delight”

Spice-Crusted Salmon with Coconut Lime Rice: A Tropical Dinner Delight

Hello food enthusiasts! It’s Al here, back with another exciting recipe that’ll transport your taste buds straight to a tropical paradise. Today, I’m thrilled to share a dish that not only bursts with vibrant flavours but also comes together effortlessly—perfect for a delightful mid-week dinner or a special weekend treat. I give you: Spice-Crusted Salmon with Coconut Lime Rice.

You know, there’s something so magical about combining bold spices with the fresh, zesty flavours of lime and coconut. It’s a pairing that never fails to impress, bringing a bit of sunshine to every bite. For me, cooking at home is all about exploring new flavours and creating those memorable meals that make everyday dining special.

### Why I Love This Dish

First off, salmon is such a versatile and healthy option—rich in omega-3 fatty acids and packed with protein. Pair it with a tantalizing spice mix and it becomes a real star on your dinner table. The spice-crusted exterior provides a delightful contrast to the tender, flaky fish inside. Add to that a bed of fragrant coconut lime rice, and you’ve got a meal that’s as pleasing to the eyes as it is to the taste buds.

### Let’s Talk Ingredients

What I love about this recipe is its simplicity. The ingredients are straightforward and likely already in your pantry. The combination of ground cumin, coriander, paprika, turmeric, and a hint of cayenne creates a spice mix that’s aromatic and deeply flavourful. And of course, fresh lime and coriander add that necessary zest and freshness.

### The Cooking Process

Now, don’t let the fancy name fool you—this dish is easy to prepare. The salmon bakes in the oven, which means minimal hands-on time and more time to relax or whip up a quick side. Meanwhile, the coconut lime rice simmers away, infusing the grains with creamy coconut and tangy lime flavours. The key here is to rinse your rice thoroughly to remove excess starch, ensuring each grain remains distinct and fluffy.

### Pro Tip

Don’t skip the garnish! Fresh coriander and lime wedges not only make the dish look restaurant-worthy but also enhance the flavours. The fresh herbs add a burst of green and the lime wedges allow each diner to add an extra zing to their liking.

### Method

#### For the Salmon:

1. Preheat your oven to 200°C (390°F).
2. In a small bowl, mix together the ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper (if using), sea salt, and black pepper.
3. Rub the salmon fillets with olive oil, then coat them evenly with the spice mixture.
4. Place the spice-coated salmon fillets on a baking tray lined with parchment paper. Drizzle with minced garlic and lime juice.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
6. Once cooked, remove the salmon from the oven and let it rest for a couple of minutes. Garnish with fresh chopped coriander and serve with lime wedges.

#### For the Coconut Lime Rice:

1. Rinse the jasmine rice under cold water until the water runs clear. This will remove excess starch and prevent the rice from becoming too sticky.
2. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and sea salt. Bring the mixture to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
4. Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes.
5. Stir in the fresh lime juice and lime zest, then fluff the rice with a fork. Fold in the chopped fresh coriander just before serving.

#### To Serve:

1. Serve each salmon fillet on a bed of coconut lime rice. Garnish with additional lime wedges and fresh coriander as desired.
2. Enjoy your flavorful and aromatic tropical dinner!

There you have it—an easy yet incredibly delicious meal that brings a touch of the tropics to your kitchen. I hope this Spice-Crusted Salmon with Coconut Lime Rice becomes a new favourite in your home. Give it a try, and don’t forget to share your culinary creations with me! Happy cooking!

Cheers,

Al

Ingredients

Ingredients

For the Salmon:

• 4 salmon fillets (about 150g each)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh lime juice
• 1 tbsp fresh coriander, chopped (for garnish)
• Lime wedges (for serving)

For the Coconut Lime Rice:

• 200g jasmine rice
• 400ml coconut milk
• 200ml water
• 1/2 tsp sea salt
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 2 tbsp fresh coriander, chopped

Method

Method

For the Salmon:

1. Preheat your oven to 200°C (390°F).
2. In a small bowl, mix together the ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper (if using), sea salt, and black pepper.
3. Rub the salmon fillets with olive oil, then coat them evenly with the spice mixture.
4. Place the spice-coated salmon fillets on a baking tray lined with parchment paper. Drizzle with minced garlic and lime juice.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
6. Once cooked, remove the salmon from the oven and let it rest for a couple of minutes. Garnish with fresh chopped coriander and serve with lime wedges.

For the Coconut Lime Rice:

1. Rinse the jasmine rice under cold water until the water runs clear. This will remove excess starch and prevent the rice from becoming too sticky.
2. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and sea salt. Bring the mixture to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
4. Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes.
5. Stir in the fresh lime juice and lime zest, then fluff the rice with a fork. Fold in the chopped fresh coriander just before serving.

To Serve:

1. Serve each salmon fillet on a bed of coconut lime rice. Garnish with additional lime wedges and fresh coriander as desired.
2. Enjoy your flavorful and aromatic tropical dinner!