Over the past year, I have really enjoyed experimenting with flavor combos that incorporate sweet and savory in somewhat unexpected ways. This summer, I made a savory pluot jam that juxtaposed the sweetness of the pluots with roasted jalapeno, coriander and cinnamon. Yum. Here, I use coconut and vanilla to infuse both the salmon and accompanying brown rice. Hints of cardamom and the addition of toasted pistachios at the end add depth, and we love this. Plus it's always nice to take salmon in a different direction!

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