This dish was inspired by a magazine cover that I saw! I loved the combination of colours and thought it suited V-day to a tee! However the flavours are completely different and were inspired by my love for Asian cuisine.
For the coconut rice I would suggest using bottled coconut milk instead of canned coconut milk. I found when I used the canned milk I was left with a lot of left over cream on top and had to skim it off to save the rice!
Preheat the oven to 180 degrees Celsius
In a small sauce pan, combine 2 x cups of white jasmine rice with 2 cups of coconut milk, 1 + 3/4 x cups of water and a pinch of salt. Keep stirring so that none of the rice gets stuck to the bottom. Once it reaches boiling point pop the lid on and drop the heat to the lowest setting possible. Let this cook for 15-20 mins.
Was your salmon steaks under cold running water and transfer to a small oven dish.
In a small cup mix together 3 x Tbsp Tamari sauce, 1 + 1/2 Tbsp Honey and 1 x Tsp garlic paste. If you want to make this creamier try adding it all to your blender and blending for a few seconds! Test for your own taste to see if you want to add a little more sweetness or saltiness.
Drizzle the sauce over your salmon. Don’t be afraid to let the bottom of the dish become a pool of the sauce! Pop this in the oven for 15 minutes and set a timer.
Wash your beetroot and red cabbage and slice thinly length ways (or you could always put through a grater or spiralizer to save time!) Toss the two together so that they combine. By now your rice should be done. Turn the heat off but let your pot sit there for another 10 minutes on the same hot plate with the lid ON.
Start plating up your rice and salad while you’re waiting for your salmon to finish cooking to your desired texture. Once your timer has gone off or you are happy with the colour add your salmon to the plate and with a spoon, add the sauce from the salmon dish over your salad!
Using a small tea spoon, sprinkle your black sesame seeds over the top of your salmon, it should stick extremely well to the sauce!