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Prep
Difficulty
Easy
Time
Estimate
45 mins
Three different dishes feature the versatile coconut with its creamy milk and crispy shreds. Serve either brown rice or French bread with this. If using the rice, start the meal by cooking it. Next prepare the squash. When it goes into the oven, prepare the Coconut Crusted Salmon. When that enters the oven it is time for the Coconut Chard. Serve altogether.
There are several methods for preparing rice. Brown rice especially is a bit more time consuming as it still contains the nutrient packed outer grain. This recipe contains three different methods for preparing brown rice. Try them out and stick with the one that produces the rice just the way you like it.
These methods can work for long, short, medium or other types of brown rice.
Chunks of squash are braised lightly in coconut oil and then slowly melt into a coconut milk, ginger and cardamom bath in the oven. The most difficult part of this easy recipe is cutting the squash, which is relatively simple. Butternut peels easily and is therefore our choice for this dish, but other winter squash work well too.
Salmon fillets are breaded with unsweetened coconut and baked until the coating is crispy and the salmon is tender. Select Wild Salmon fillets. The salmon is adhered with a thin coat of mayonnaise but an egg wash will work well if you prefer.
This is a quick, almost exotic variation of the classic creamed spinach. The trick is to use the cream that floats in the top of the can. To best trap this, plan to use full fat coconut milk, avoid shaking the can and store it in the fridge. Next, carefully open the can upside down if possible. This will allow the liquid to be on top and easily poured off for another use. The thicker cream will be ready to be scraped out below.
