Thai roasted salmon with coconut rice and cucumber salad

We had a great dinner with friends on Sunday to "break-in" their new kitchen. I wanted to share the meal we made. I made coconut rice before we went to their house. The recipe is super easy, simply use 1 C. of rinsed basmati rice and 1 1/2 C. light coconut milk. Boil the coconut milk in a pot and add in the rice. Add a pinch of salt, cover and reduce the heat to low and let cook until all of the liquid has been absorbed. It usually takes about 35 minutes.

We made a marinade using:
2 tbs. hoisin sauce
juice from 1 lime
2 tbs. rice wine vinegar
1 tsp. fish sauce
1 tsp. sambal oelek
2 tbs. honey
1/4 C. chopped fresh cilantro
2 tbs. chopped fresh mint

Combine all of the ingredients and pour over the salmon (1 use 6 oz. per person, this is a good serving size) in a casserole or deep-sided glass pan.

Preheat oven to 400 and bake the fish for 18-20 minutes.

While the salmon cooked, we made a delicious cucumber salad.

Peel and chop 1 English cucumber and add to a bowl.
Add 1 diced shallot
2 Tbs. rice wine vinegar
1 Tbs. honey
1 Tbs. soy sauce
1 tsp. dark sesame oil
1 pinch of cayenne pepper
1 Tbs. chopped mint
1 Tbs. chopped cilantro

Combine all ingredients with cucumber and stir well to combine. Keep in refrigerator until ready to serve.

We saved a little of the salmon marinade and cooked a few pieces of thinly sliced chicken breast in a pan. The kids loved it!