Serves 4 people
Estimated Cooking Time: 30 minutes
Coconut Rice Ingredients:
- 1 cup jasmine rice
- 1 can coconut milk
- 1/4 cup water
- 1 tsp salt
- 2-4 tbsp chopped cilantro
Thai Basil Salmon Ingredients:
- 4 fillets of salmon
- 1/3 cup soy sauce
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp Thai chile sauce
- 1 tbsp arrowroot starch or cornstarch
- 1 tbsp water
- 2 tbsp avocado oil
- 1 large shallot, sliced
- 4 cloves of garlic, minced
- 10-16 oz broccoli florets (about 6-8 cups)
- 1/4 cup vegetable broth
- 1.5 cups fresh Thai or regular basil
Instructions:
- Rice stove-top method: Combine the rice, coconut milk, water, salt, and lime juice in a pot over medium high heat. When it starts to boil, stir, and turn the heat down to medium-low heat and let it simmer until the liquid has been absorbed and the rice is fluffy.
- Rice instantpot method: Combine the rice, coconut milk, water, and salt in the instant pot. Put the lid on, and turn the valve to sealed. Click on the “Rice” button and let it do its thing. I did a quick release method once it was done.
- While the rice cooks, season the salmon fillets with salt and pepper. Set aside.
- Combine the soy sauce, fish sauce, oyster sauce, sesame oil, rice vinegar, and Thai chile sauce. Set aside.
- Heat the the oil in a large skillet (I prefer cast iron, but you could use a non-stick skillet just fine).
- Once heated, add the salmon fillets (skin-side up), and sear for about 4 minutes. Then flip and cook for another 3 minutes. Take off the pan and set aside.
- In the same pan, add another 1-2 tbsp oil (if needed), and add the shallots, garlic and broccoli. Cook until the garlic and shallot are fragrant and the broccoli is cooked to a vibrant green (not totally cooked, but not raw anymore).
- Whisk the arrowroot or corn starch and water together until combined
- Add the sauce mixture, and the arrowroot starch mixture (this will thicken the sauce) and the broth and stir to coat the veggies.
- Add the Thai basil and cook down a little more, about 1-2 minutes
- Add the salmon back to the skillet to heat back up and sit in the sauce, about one minute more.
- Add the cooked coconut rice to a bowl, topping with some of the chopped cilantro, and add the salmon, broccoli, and the delicious sauce. Bon appetit!
This was the first recipe I posted to cook●int and it’s still one of my favorites! The original post talks a lot about why this blog is the way it is: “We’re switching around the traditional look of a food blog and doing what all good “ints” do: putting the bottom-line up front. Which in this case, is the recipe. If you’ve made it this far and you want to read the fluff and details, I applaud you – you’ve made it further than I normally would and I hope I don’t disappoint.”
I still love the recipe and ingredient list up front and being the first thing that you see when you visit the page. You can see what you need and replicate. That’s the whole point of sharing recipes right? And I know I hate scrolling and scrolling to get to the reason I’m visiting the page. So we’re sticking with it! Plus, this new website design makes it so much easier to do just that!
Now, about the recipe itself — y’all it is GOOD and it is honestly way better than I anticipated. The first time I made it, the only complaint I had was that it needed more sauce, and more veggies… so I doubled it. This is a fun way to change up the traditional salmon, rice, and veggies dish that packs in amazing flavor and a freshness that comes from the herbs. I wish I could say there was inspiration behind it, but really it was just trying to do something with my fresh thai basil (shout out to the Aerogarden) before it went bad. Part of the fun with cooking is really having the freedom to play around with flavor and just throw things into a pot and seeing what happens. And this is honestly what this recipe was.
I hope you love this as much as we did! Please leave a comment if you tried it, and stay tuned for more recipes.
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