Asian Grilled Salmon

• 2 1/2 cups coconut juice
• 1/2 cup key lime juice
• 1 1/2 cups Jasmine rice
• 3 medium sized zucchini squash
• 3 medium sized yellow squash
• 1 cup Korean Teriyaki sauce
• 3 oz red chili dipping sauce
• 5 oz toasted sesame oil
• 6- 4 oz skinless salmon filets
• 6 lemon slices
• 1/2 cup chopped scallions

1. 1.Preheat grill.
2. 2.Combine coconut and lime juice in a medium saucepan and bring to a boil.
3. 3.Stir in rice, cover and simmer 15 minutes.
4. 4.Slice zucchini and yellow squash, yellow and green parts only and toss with 2 oz sesame oil, salt and pepper. Set aside.
5. 5.Combine teriyaki, chili sauce, and remaining 3oz sesame oil in a small bowl. Set aside.
6. 6.Season salmon with salt and pepper, then brush both sides with sauce mixture.
7. 7.Grill squash and salmon skin side up for 2 minutes.
8. 8.Remove squash from grill and set aside.
9. 9.Turn salmon 90u0b0 cook another 2 minutes.
10. 10.While salmon is cooking, cut squash into thin strips.
11. 11.Turn salmon over and cook 1 more minute.
12. TO PLATE: Place 1 scoop of rice in center of plate. Cover with one salmon filet, drizzle with sauce and top with squash strips. Garnish with a lemon twist and chopped scallions.

coconut juice, lime juice, jasmine rice, zucchini, teriyaki sauce, red chili dipping sauce, sesame oil, salmon filets, lemon slices, scallions

Taken from www.epicurious.com/recipes/member/views/asian-grilled-salmon-1204851 (may not work)