Brown Sugar Salmon with Coconut Rice

Done on the grill, this entree has very little clean up!

For the salmon:

1 to 1.5# salmon fillet, skin on

dijon mustrad - we used Grey Poupon

brown sugar - about 1/4 to 1/3 cup depending on size of fish

For the rice:

1 cup basmanti rice

2 cups coconut water - I bought a 17oz container from the international isle

pinch of salt

Rinse the salmon and pat dry. Place on a piece of foil that has been sprayed with Pam, skin side down.  Spread a thin layer of mustard on the top.  Use your fingers to sprinkle a generous amount of brown sugar on top, pressing it into the mustard.  Grill over medium heat with the lid down until the fish flakes easily.  Can also be baked in the oven.

Meanwhile, put the rice, coconut water and pinch of salt into a saucepan with a lid.  Bring to a boil, reduce heat and cover.  Simmer until rice has absorbed the liquid and is tender.  

Optional: stir in two thinly sliced green onions, 1/4 cup finely chopped dried apricots, or 1/4 cup chopped pistachios in any combination. 

Serve salmon (leave skin on foil) on top of the rice.  Grilled red peppers make a great side dish to this!