Tuesday, April 2, 2013

Coconut Salmon Rice With Roasted Carrots!

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Okay moms, if you need something easy and are tired of the same thing.  Try this coconut salmon and rice.  Easy peasy!  I made this in my new Cuisinart French Cookware and I must say I am smitten every single time I use this cookware. Every time!

Ingredients:
1 can Red Salmon (pink is fine, I prefer the taste of red)
1 cup of unsulfered coconut shreds (I use Bob's Red Mill.)
2 teas. of fennel seeds
1 large fresh garlic clove - diced
4 cups of cooked organic white rice
1 bag of organic baby carrots
2 tbs. apple cider vinegar
sea salt
ground pepper
1 lemon (for the lemon juice)

Heat oven to 350 degrees.  
In a roasting pan - add carrots, apple cider vinegar and freshly ground sea salt and pepper.  
Bake for about 35 - 40 minutes until cooked.  
While these are baking you can cook your rice, then set aside.  
Deflake (mash up fishy bones in your salmon)
Heat your pan to medium heat.  
Add freshly diced garlic, fennel seeds and olive oil. 
Saute for about 3-4 minutes.
Add a bit more olive oil and add the salmon.
Allow salmon to cook in the olive oil and get a bit crunchy.
Then stir.
Add rice and cooked carrots and stir together.  Sprinkle with a dash more of sea salt and pepper.
Top with fresh lemon juice!
Enjoy! 

My notes:
Make sure you use real coconut shreds, not the sweetened flakes that are most often found. 
I use organic ingredients whenever possible.  
When shopping for any kind of fish, whether it be canned or fresh - look for wild caught and NON-farmed fish.


Cuisinart French Cookware is the sponsored cookware for little island studios.  And I kid you not, I smile every time I use them.  No other compensation was provided.

1 comment:

Monica said...

This looks wonderful! A perfect and easy meal to add to our weekly routine.