Spiced Salmon with Coconut-Lime Rice

Ingredients:

• 1.5 lbs salmon fillet, skin on or off
• 1 cup jasmine rice
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup water
• 1 lime, zested and juiced
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp turmeric
• Pinch of cayenne pepper
• Salt and black pepper to taste

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, lime zest, and salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes or until all liquid is absorbed and the rice is tender. Fluff with a fork and stir in the lime juice.
4. While the rice cooks, pat the salmon fillets dry with paper towels. Season both sides generously with salt, black pepper, cumin, coriander, turmeric, and cayenne pepper.
5. Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down (if using skin-on) and cook for 4-5 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork.
6. Serve the spiced salmon over the coconut-lime rice. Garnish with fresh cilantro or chopped green onions if desired.