Coconut sticky rice and Asian cabbage slaw provide the perfect complement to this Atlantic salmon seasoned with fresh lime.

Serves 5


  • 5 each 4oz Atlantic Salmon
  • 5 tbsp. lime juice
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • 10 each lime wedges
  • 2½ tbsp. green onion, diced
Coconut Sticky Rice
  • 1 cup Calrose medium rice
  • 1½ cups water
  • 5¾ tbsp. coconut milk
  • 2¾ tbsp. granulated sugar
  • ½ tsp. kosher salt
Asian Slaw
  • 4 cups green cabbage, shredded
  • ¾ cups carrots, grated
  • ½ cup green bell pepper, julienne
  • ½ cup red bell pepper, julienne
  • 3 tbsp. fresh cilantro, chopped
  • ½ tsp. sesame oil
  • 2½ tbsp. apple cider vinegar
  • 1½ tbsp. lite soy sauce
  • ¼ tsp. ginger, minced
  • ¼ tsp. hot sauce


  1. Preheat oven to 325F.
  2. Coat salmon with lime juice, and season with salt and pepper.
  3. Place on a sheet pan, and bake for 12-14 minutes or until an internal temperature of 145F is reached.
Coconut Sticky Rice
  1. Soak rice in a bowl of water for 30 minutes; strain
  2. In a pan, bring the water to a boil, add rice and bring to a low simmer; cover and cook for 20 minutes.
  3. Combine the coconut milk, sugar, and salt in a separate pan; heat until sugar has dissolved, set aside.
  4. Gently stir rice to release steam, add the coconut liquid, combining quickly.
Asian Slaw
  1. Combine all vegetables together in a bowl.
  2. In a separate bowl, whisk together the oil, vinegar, soy sauce, ginger and hot sauce.
  3. Pour the dressing over the vegetables; toss well.
  4. Let marinate for 15 minutes refrigerated.

Plate Assembly

For each serving place salmon atop ½ cup coconut sticky rice, along the side of ½ cup Asian slaw. Garnish each plate with lime wedges and green onion.