Lime Scented Salmon with Coconut Rice and Broccoli | Riceland

Ingredients

• 3 cups vegetable broth or water
• 3 Tablespoon unsalted butter, room temperature, divided
• 6 teaspoons coarse Kosher salt, divided
• 3/4 teaspoons fresh ground black pepper, divided
• 1 1/2 cups Riceland Jasmine Rice
• 1/2 (14-ounce) can unsweetened coconut milk
• 2 teaspoons lime zest
• 4 salmon fillets (about 8 ounce each)
• 1-2 limes, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 Tablespoon fresh chopped cilantro
• 2 small heads broccoli, cut into florets