Looking to elevate your dinner, literally? It’s all in the plating here as roasted salmon (marinated in an avocado key-lime oil) sits high atop sticky coconut rice with avocado slices fanned on top, lime to squeeze, and a dangerous drizzle of sriracha for the daring.
For the salmon:
- 4, 4 oz. skinless salmon fillets
- 3 tablespoons Red Stick Spice Key-Lime Avocado Oil
- 2 inches fresh ginger, grated
- 1 tablespoon rice vinegar
- Salt and pepper
- 2 tablespoons sesame oil
- For the coconut rice:
- 1 cup rice: sushi rice or short grain rice
- 10 oz. cold water
- 2 tbsp. Red Stick Spice Coconut Vinegar
- 1 tbsp. sugar
- pinch of salt
- 3 tbsp. black sesame seeds (plus more for garnish)
- 1 avocado, pitted, halved, and thinly sliced
- black sesame seeds
- 2 limes, quartered
- Place salmon fillets in a medium baking dish. Whisk together avocado oil, fresh ginger, rice vinegar, and salt and pepper in a small mixing bowl. Pour over salmon. Cover and let marinate in the refrigerator for one hour.
- Meanwhile, prepare coconut rice. Rinse rice in a colander until water runs clear. In a medium saucepan, combine rice and cold water and let soak for 30 minutes. Place over high heat, bringing the water to a boil, and then simmer, covered, for 10–15 minutes, until water is absorbed.
- In a small saucepan, combine coconut vinegar, sugar, and salt over medium heat. Let simmer, stirring, until sugar is dissolved. Remove from heat and let cool. Combine cooked rice, vinegar mixture, and sesame seeds in a large bowl.
- Preheat oven to 450. Transfer salmon from the marinade to a rimmed baking sheet. Rub both sides of each fillet with sesame oil and season with salt and pepper. Roast for 10–12 minutes, until center is opaque.
- To plate: Use a ¼ measuring cup to scoop rice and mound it on the plate. Top with salmon fillet, avocado slices, and a sprinkle of sesame seeds. Place two lime quarters next to the salmon stack, then drizzle or dot the plate with sriracha.