- 4-5 oz portions center-cut salmon
- 1/2 cup diced onion
- 2 large garlic cloves, minced
- 1/2 tsp ground ginger
- 1/2 cup shredded coconut
- 24-28 oz low-sodium chicken broth
- 1 cup arborio rice
- 1 tbsp coconut oil
- 2 tbsp Thai red curry paste
- 1 tsp packed brown sugar (light or dark)
- 1/2 tsp ground garlic powder
- 1-13.5 oz can reduced fat coconut milk
- 1/2 tsp AC kosher salt
Add 24 ounces chicken stock to a medium pot. Bring to a simmer, turn down to low and keep hot.Heat a dutch oven or large medium pot to a medium heat. Add coconut oil. Add onion and sweat for 2-3 minutes until translucent. Add rice, stir and cook for 1-2 minutes. Add garlic, salt and red curry paste. Cook another 1-2 minutes.
Using a ladle, slowly start to add hot chicken stock, about 1/2-3/4 cup at a time to rice. Stir with a wooden spoon. Stir once or twice until almost all the liquid has absorbed. Repeat process until all chicken stock is gone. Season to taste with salt and you go. Add coconut milk to pot chicken stock was in and bring to a simmer, keep hot.
Once all the chicken stock has been absorbed, add brown sugar and a ladle of coconut milk. Repeat the same process until all coconut milk has evaporated.
Season to taste with salt and pepper. If necessary, add a little bit more chicken stock. You want the rice to be creamy, have a soft outside and slight bite to the inside. See above photo for reference. Set aside.
Season salmon liberally with salt. Evenly sprinkle ginger and garlic powder over salmon. Set aside.
Heat a large cast-iron skillet to a low heat. Add coconut. Toast until golden brown, set aside. Heat the same pan to a medium-high heat. Add salmon, cook until crispy, about 3-4 minutes. Flip and cook another 2-3 minutes for medium-well.
Serve salmon over risotto. Sprinkle with toasted coconut.