Salmon with spinach in coconut milk and rice

A must try salmon recipe for every salmon fan! The salmon flakes are irresistibly succulent and coconut milk and sake sauce sauce just takes the dish to another level.

Ingredients:
~6oz filet of Salmon(with skin on)
Vodka/Sake
Soy sauce
Dijon Mustard
Toasted Sesame Seed oil
Salt
White Pepper
Butter (ghee)
Spinach
Coconut milk
Cooked white rice

Method:
1. Marinate the fish filet in some vodka/sake, sesame seed oil, soy sauce, dijon mustard, salt and white pepper for about 15-20 minutes.
2. In a non-stick pan, add some butter and put the filet skin side down. Cook in the pan, covered, for about 10-12 minutes over medium heat. Reserve the marinade.
3. Then take off the cooked salmon and wrap it in an aluminium foil(double wrap preferred) and set aside for 10 minutes.
4. While the fish is resting, add the reserved marinade to the pan and reduce the alcohol. Don't add any more salt or butter to the pan.
5. Add a few table spoons of  coconut milk and bring to boil.
6. Once the milk starts to boil, add spinach leaves and allow it to wilt.

For assembly of the dish, put the cooked rice at the bottom of the plate. Top that with flaked salmon and spinach with coconut milk sauce. Enjoy this dish while it's still hot!