Oven-baked salmon fillet with coconut rice

Ingredients for 4 servings:

• 800 g salmon fillet(s), boned
• 2 tbsp olive oil
• 3 tbsp lemon juice
• Salt
• pepper
• 4 tbsp butter
• 250 g rice (risotto rice)
• 3 tbsp clarified butter
• 3 shallots, finely diced
• 50 g desiccated coconut, dry roasted
• Salt
• pepper
• chili flakes
• 250 ml vegetable stock
• 250 ml coconut milk, unsweetened
• 3 tbsp parsley, flat-leaf, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 175°C. Oil a baking sheet. Place the salmon fillet on the baking sheet, drizzle with lemon juice, and season generously with salt and pepper. Bake in the oven for 15 minutes. Then spread the butter over the salmon and bake for another 25 minutes. Coconut rice: Heat the clarified butter and sauté the shallots until translucent. Add the rice and sauté. Add the desiccated coconut and season with salt, pepper, and chili flakes. Let the rice swell over very low heat for 15-20 minutes. Finally, season again with salt and pepper, stir in the parsley, and serve with the salmon.