Spiced Salmon with Coconut-Ginger Rice and Avocado Lime Dressing

Ingredients:

• For the Salmon:

  • 2 (6-ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

• For the Coconut-Ginger Rice:

  • 1 cup white rice, rinsed
  • 1 can (13.5 ounces) coconut milk
  • 1 inch ginger, peeled and grated
  • 1/2 cup water
  • 1/4 teaspoon salt

• For the Avocado Lime Dressing:

  • 1 ripe avocado, mashed
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste

Instructions:

1. Prepare the Salmon: Preheat oven to 400°F (200°C). In a small bowl, combine olive oil, cumin, paprika, salt, and pepper. Drizzle the spice mixture over the salmon fillets and place on a baking sheet lined with parchment paper.

2. Bake the Salmon: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

3. Cook the Coconut-Ginger Rice: While the salmon bakes, combine rice, coconut milk, grated ginger, water, and salt in a saucepan. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.

4. Make the Avocado Lime Dressing: In a small bowl, combine mashed avocado, lime juice, olive oil, cilantro, salt, and pepper. Whisk together until smooth. Taste and adjust seasonings as needed.

5. Assemble the Dish: Divide the coconut-ginger rice between plates. Top with baked salmon fillets and drizzle with avocado lime dressing. Garnish with additional cilantro or a squeeze of fresh lime juice, if desired.