Cedar Plank Thai Grilled Salmon with Coconut Rice, Any ideas on how to make this better?

Enhance the Salmon:

Use a higher quality salmon: Opt for wild-caught or sustainably farmed salmon for more flavor and omega-3s.
Dry brine the salmon: Season the salmon with salt and place it in the refrigerator uncovered for 2-3 hours. This draws out excess moisture, resulting in a crispier exterior.
Marinate the salmon: Create a flavorful marinade using the ingredients from the recipe (soy sauce, honey, lime juice, garlic, ginger) and other spices such as cumin, coriander, or turmeric.

Upgrade the Coconut Rice:

Use jasmine rice: This fragrant and soft rice will elevate the dish.
Add aromatics: Sauté onions and garlic before adding the rice to the pot.
Use coconut cream instead of milk: Coconut cream adds a richer flavor and creaminess.
Season the rice: Add a touch of salt, pepper, and a pinch of cayenne pepper for extra flavor.

Other Tips:

Use fresh herbs: Instead of dried herbs, use fresh basil, cilantro, and mint for a vibrant and aromatic flavor.
Grill the salmon over hardwood: Cedar planks impart a smoky flavor, but if you don’t have them, grill the salmon over hardwood chips or a flavorful wood chunk.
Serve with a refreshing sauce: Prepare a spicy mayo, soy-lime sauce, or mango salsa to accompany the salmon.
Garnish with toasted coconut: Sprinkle toasted coconut over the salmon and rice for a crunchy texture and tropical flavor.

Additional Flavor Ideas:

Spicy touch: Add red chili flakes or Sriracha to the marinade for a spicy kick.
Citrus brightness: Add orange or grapefruit zest to the rice for a citrusy twist.
Umami boost: Add a splash of fish sauce to the marinade for more depth of flavor.
Sweet and smoky: Brush the salmon with a mixture of honey and smoked paprika before grilling.

I’ve asked Google Gemini the following question, and here’s its response.

Kroger Recipes

Cedar Plank Thai Grilled Salmon with Coconut Rice

Any ideas on how to make this better?

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