Cook rice according to packet. If desired, boil it in half and half coconut
milk and water.
Preheat the grill to 200C. Place salmon skin side down on a tray
covered with aluminium foil. Coat with oil and sprinkle with salt and
pepper. Grill in the oven for 12-15 minutes. Check every couple of
minutes to ensure it isn’t burning. The internal temperature should be 55
Heat oil in a large pan on medium high heat. Add garlic and saute for
about 1 minute, or until garlic is just beginning to brown. Add spinach
and use a spatula to turn and coat with oil and garlic. Cover and cook
for about 1 minute. Uncover and turn once more, then cover again and
cook for another minute. It should now be completely wilted. Remove
from heat and drain excess liquid. Sprinkle with salt to taste. Sprinkle
with cheese if desired.
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