Island Soyaki Salmon, Vegetables, and Coconut Rice This was a quick

Island Soyaki Salmon, Vegetables, and Coconut Rice This was a quick, easy and delicious weeknight dinner. I’ve been craving salmon and have always loved soyaki marinade. But this time, I finally got around to trying the Island Soyaki, and the tint of pineapple in the marinade worked great with this combination. I went with broccoli, string beans and onions for my veggies, and prepared my rice with coconut for some added flavor. This has quickly become one of my favorite ways to prepare a simple rice. Topped with sesame seeds and scallions, because .

– 1 lb salmon
– Island Soyaki
– 2 cups broccoli florets
– 1 cup onion, chopped
– 2 cups string beans
– 1 cup white rice (I used jasmine)
– 1 can lite coconut milk
– 1.75 cups water
– scallions
– sesame seeds

Marinate your salmon in the island Soyaki for 20 minutes. Preheat your oven to 400 degrees. Place broccoli, onion and some Soyaki into a baking dish and cook for 10 minutes. Add your green beans and some more Soyaki. In a small pot, bring coconut milk and water to a boil. Add your rice, reduce and cover and cook until finished (about 20 minutes). Once rice is in, add your salmon to the center of the baking dish with the rest of the marinade and cook for 16-20 minutes (depending on the thickness) and until cooked through. I like mine medium rare/medium. Top with scallions. Top the coconut rice with scallions and sesame seeds. Throw everything in a bowl together and enjoy!