Pre-heat the oven to 200 degrees,
Mix the marinade ingredients in a large shallow bowl then place the salmon into the marinade and leave for 30 minutes,
After 30 minutes place the salmon onto a baking sheet lined with parchment and roast for 15 minutes,
Measure the rice into a saucepan and cover with the coconut milk, large pinch of salt and boiling water,
Bring the rice to a rolling boil then turn the heat to it's lowest position and cook, covered with a lid, for the recommended time on the packet,
When the rice is cooked let it sit covered with the saucepan lid to steam until you are ready to serve the salmon. You could also cook the rice the day before and re-heat it in the microwave.
Garnish with chopped coriander and a sprinkle of sesame seeds (optional)
The salmon and coconut rice should also be served with some greens stir fried with a little garlic with a teaspoon of sesame oil added into the cabbage at the last minute.