I whipped up this Ginger Lime Salmon with Coconut Rice one night using a failsafe method for cooking moist, flavorful fish that my mom taught me years ago!
I never really did much cooking until after I graduated from college. (Baking is a totally different story!) It’s not that I didn’t like cooking; it’s more that they didn’t allow Bunsen burners in the library, which is where I spent most of my time.
You can imagine that when I moved to Atlanta after graduation, I had quite the problem! So I did what any girl would do…I called my mother with the loaded question, “What can I make that is delicious, healthy and doesn’t take that much time?”
God bless her for not laughing. Instead she rambled off quick, go-to meals that I scribbled down as fast as my hand could write. I still have my notes stuffed in an old recipe box in my kitchen. Here’s a picture of one where she was teaching me how to cook fish, chicken and simple stir-frys.
She taught me that the easiest way to cook flavorful, moist fish was bake it in salad dressing. Works every time, people.
In this salmon recipe I created an easy Ginger Lime Vinaigrette and applied my mom’s failsafe fish baking method. The creamy coconut rice perfectly compliments the spicy, tart taste of the Ginger Lime Salmon.
If you double the recipe for the vinaigrette you can serve the rice and salmon with a simple side salad and you have an elegant, yet easy and balanced meal!