Low FODMAP Thai-Style Salmon with Coconut Rice

Instructions

1. 1

   Preheat oven to 350°F (180°C).

2. 2

   For the rice: Combine coconut cream and water in a large saucepan.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Add rice and kaffir lime leaves.

5. 5

   Reduce heat to medium-low and simmer uncovered until liquid is absorbed, 15-20 minutes.

6. 6

   Stir regularly to prevent sticking. Remove from heat and fluff with a fork.

7. 7

   For the salmon: Combine chili, lemongrass, cilantro, and lime zest in a small bowl.

8. 8

   Cut 4 squares of parchment paper, about 10 inches each.

9. 9

   Place a salmon fillet on each square.

10. 10

    Distribute the herb mixture evenly over each fillet.

11. 11

    Season with salt and pepper.

12. 12

    Fold parchment to create sealed parcels.

13. 13

    Place parcels on a baking tray and bake for 12 minutes.

14. 14

    Divide coconut rice among plates.

15. 15

    Unwrap salmon parcels and place on top of rice.

16. 16

    Serve immediately.