It is not very often that my children will suggest something for me to cook. But when it happens, I oblige to do what they ask. Today Lisa’s request was coconut rice. I had posted a recipe of coconut rice a year ago but thought I would share it again because it is so simple.
Ingredients for 4 people:

• 2 cups of Jasmati rice,
• 1 1/2 cup of coconut milk,
• 1 1/2 cup of broth, 1 tsp of salt.

1. Place all the following ingredients in the round mold.
2. Place the octogonal silpat to cover it and microwave for 15 minutes.

At half time, remove the top and with a fork fluff up the rice and see if you need to add more liquid. Some rice may need a little more than other ( you may add up to 1 cup). 

3. Continue cooking the rice.

4. Fluff the rice up with a fork and serve. Et voila!!!

To accompany it, I fix a salmon with a ginger marmalade. I wanted fish and was looking for somewhat of an Asian flavor to add to my fish. I did not want soy or ginger. As I was looking in my pantry I saw this ginger marmalade I had bought a few weeks ago, and thought of brushing my fish with it.

So there it is:
Ingredients for 2: 1 salmon filet of about 1lb, 2 tbsp of ginger marmalade, salt and pepper.

Place the salmon on a silpat or flexipan and drop 1/2 tbsp of the ginger marmalade on the salmon. With a pastry brush, brush the salmon with the marmalade. Then sprinkle the salmon with salt and pepper and cook the fish in the oven for 5-7 minutes ( I like my fish medium rare..) in a warm oven of 400.

To serve, place the coconut rice on the plate, place the salmon atop. You may add more ginger marmalade on the side of the fish, but I did not. I also added a brocoli souffle ( recipe to follow) to my plate. Yummy!!! C’est tout!!!

Bon Appetit and Happy Cooking!!!