1 teaspoon peeled and grated fresh green ginger
1 clove garlic, crushed
3 tablespoons soy sauce
2 tablespoons runny honey
1 tablespoon sesame oil
2 tablespoons rice wine vinegar or lemon juice
500 grams salmon (pin bones removed)
Toasted sesame seeds
1 cup basmati rice
2/3 cup coconut milk
1¼ cups water
Salt to taste
Combine the ginger, garlic, soy sauce, honey, sesame oil and vinegar (or lemon juice) in a shallow dish. Add the salmon and turn in the marinade. Cover and leave to marinate for 1 hour, turning the fish over halfway through.
To make the coconut rice, place the rice in a bowl, cover with cold water and let soak for 20 minutes. Drain and rinse the rice under cold running water and place in a saucepan with the coconut milk, water and salt to taste. Bring to the boil and reduce heat to a gentle simmer. Cover and cook for 10 – 12 minutes or until tender.
Preheat oven to 210 degrees C. Remove salmon from marinade and lay on a baking dish lined with baking paper. Bake approximately 10 minutes or until cooked through.
Meanwhile pour the marinade into a small pan with 3-4 tablespoons water and simmer gently for 5 minutes until thickened slightly. Strain the sauce and pour over the cooked salmon. Scatter over the toasted sesame seeds and serve with coconut rice and steamed broccoli or green vegetable of your choice.