Thai Sweet Chili Glazed Salmon with Coconut Sticky Rice

Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 30 minutes.

   ~30 min
2. 2

   Drain the soaked rice and transfer it to a saucepan. Add 1 cup of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.

   ~15 min
3. 3

   While the rice is cooking, prepare the glaze. In a mixing bowl, whisk together Thai sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger.

   ~5 min
4. 4

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

5. 5

   Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet. Brush the salmon generously with the prepared glaze.

   ~3 min
6. 6

   Bake the salmon for 12-15 minutes, or until cooked through and flaky.

   ~15 min
7. 7

   While the salmon is baking, heat the coconut milk, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve. Do not boil.

   ~5 min
8. 8

   Once the rice is cooked, fluff it with a fork. Pour the warm coconut milk mixture over the rice and stir gently to combine. Let it sit, covered, for 5 minutes to absorb the liquid.

   ~5 min
9. 9

   Serve the glazed salmon over the coconut sticky rice. Garnish with toasted sesame seeds and fresh cilantro.

   ~2 min