Salmon and rice like you've never experienced before.

Take a trip with me.


Everybody loves rice.

And because everyone is different, there are thousands of ways to do rice. Millions, probably. (Consider that two or three billion people eat rice regularly just in India and China, and the cuisine variations in those countries are gloriously staggering and delicious).

This salmon and rice recipe keeps the salmon simple (no need to mess up a great piece of fish, frankly), leaving room for us to be creative with the rice, so you can get up-close and personal with your own rice journey.

And, oh my, I love my rice. There’s nothing better on a chilly day in Los Angeles (and in February, LA never got even to 70 degrees for the first time in history). I curl up on the couch with a bowl of brown rice and grilled vegetables. Heaven — provided you know how to do rice and vegetables.

Rice can be sautéed first (like my mama used to do). You can choose butter or oil. And wow that can make a difference, especially with basmati rice. You can make it with chicken stock, vegetable stock, butter, ghee, or coconut milk. You can put in tofu, shrimp, steak, pork … you pick your protein.

With all these choices, where do you start? Your trip starts right here.

Coconut Turmeric Rice with Fists Full of Goodies

This is a rice dish with salmon. I know the photo above looks like a salmon dish with rice. But, believe me. You’ll be talking about this rice for days.

So, let’s get to know the star of the show.



In your largest Eurocast skillet:

  • Melt 3 tablespoons coconut oill with 1/2 large, diced white onion

  • Sauté the onion until translucent


  • 1 cup basmati rice

  • 1 teaspoon kosher salt

Mix to coat the rice in the oil.

Sauté the rice.


  • 1 can full-fat coconut milk

  • 1-1/2 cups water

  • 1 tablespoon ground turmeric

  • 1 teaspoon ground black pepper

  • 1/4 cayenne pepper (optional)

Cook on low heat until the rice is tender and the liquid is almost completely evaporated.

  • Add 3 fists full of shredded greens, your choice. I used a combination of red cabbage, green cabbage, shredded kale and shredded Brussels sprouts. You be your nutty self and pick what looks amazing.

  • Stir the greens in well, and cover until the liquid is evaporated.

  • Remove from heat and keep covered.



The garnish is the eye-magic. And the coconut/peanut combo will float your flavor boat.

  • 1 cup unsweetened toasted coconut chips

  • 1 cup salted, roasted peanuts, crushed

  • Chia seeds

  • Sesame seeds

  • Diced red onion

  • Pickled jalapeno

  • Pickled carrot

The salmon


Yes, the salmon is large in the photos. So it seems important. And it is, but there’s no need to fuss about it.

I like my salmon a little crisp on both sides. So, in a hot EuroCAST sauté pan, drizzle best-quality olive oil and immediately put a good filet of salmon skin-down (you can score the skin with a sharp knife first to minimize curling).

Don’t let the olive oil just sit in the hot pan for too long, or it’ll smoke. Once the salmon is on the pan, all is good.

Paul WardComment