Vanilla Salmon with Coconut Vanilla Cardamom Brown Rice
Ingredients
- For the coconut-vanilla brown rice
- 1 cup 2 tablespoons coconut milk
- 1/2 cup water
- 2-3 green cardamom pods, gently cracked
- 1/2 teaspoon salt
- 1 vanilla bean, cut in half crosswise (you're going to use half for the salmon so just set it aside)
- 1 cup long grain brown rice
- 1/4 cup raw pistachios, toasted and finely chopped
- For the roasted vanilla salmon
- 1 pound salmon (not steak; use a filet), preferably sustainably caught or farmed
- 1/4 teaspoon ground cardamom
- salt and pepper
- 4 tablespoons coconut milk
- the scraped innards of the other half of the vanilla bean (again, reserve the pods)
Instructions
Vanilla Salmon with Coconut-Vanilla-Cardamom Brown Rice serves 2 original recipe by Food52.
Organization Tags
Tags easily organize your Recipe Library
Comments