Baked Spiced Salmon with Coconut Milk Black Rice
Ingredients
- 4 salmon filets
- 1 tsp chili powder
- 2 tsp red Thai curry paste
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 3/4 tsp salt
- 1 tbsp crushed garlic
- 1 tbsp lime juice
- 1/2 tsp pepper
- 1 c. Greek yogurt
- 1 1/2 cups reduced fat coconut milk
- 1 c. black rice, or Forbidden rice
- 1 tsp salt
- 1 can Bush’s black beans, rinsed and drained
- 1 bell pepper
- 1 red onion
- 1 tsp salt
- 2 tbsp olive oil
- 2 tsp ground pepper
- Extra lime
Instructions
- In rice maker, add black rice and coconut milk. Cook on brown rice setting. When rice is completely cooked, mix in rinsed black beans and keep warm. Lightly salt to taste.
- Combine chili powder, curry paste, ginger, cinnamon, cloves, salt, garlic, lime juice, pepper, and Greek yogurt in bowl.
- Rinse and dry salmon filets; cover both sides of the filets with Greek yogurt marinade. Place filets on oiled baking sheet (or parchment paper). Bake at 400 degrees for 20-25 minutes, or until fish is cooked and tender.
- Slice bell pepper into large strips and cut red onion into wedges. Toss in olive oil, salt, and pepper. Bake in oven for 15-18 minutes at 400 degrees.
- Divide rice into bowls, top with salmon filet, veggies, and lime wedge; serve!