Coconut-Infused Salmon and Artichokes

My favorite springtime recipe is artichokes and salmon. This is when you find artichokes in the grocery store around here and salmon is a great compliment to it. If you eat your artichokes first, they make everything taste sweet, WOW!
Here's what you'll need:
Begin by cooking Curry- Coconut rice:
Bring 2 1/2 cups water and 1/2 cup coconut milk and 1/2 tsp curry powder to boil
Add 2 cups brown rice
Turn heat to low, leave lid on rice until it is done.

While rice is cooking start the artichokes:
Cover 2 big artichokes 1/2 way with water in a large pan. Bring to boil, cover and cook on medium heat. Water should be visibly boiling. Artichokes are done when you poke a fork in at the top of the stem where the stem meets the leaves and it is a soft-firm feel like an apple or just softer. In other words you should be able to eat the center easily, but it should not be mushy. Artichokes can be left to cool down on a plate. When cooled, cut in half and scoop out the hairy center.

As the rice and artichokes cook prepare the salmon and stick it in the oven when the artichokes have been cooking for 20 minutes.
1# Salmon fillet
marinade: (marinate for 2-6 hours, or not at all!)
2 TBS olive oil
2 TBS soy sauce
8-10 oz can of coconut milk
Gently wash salmon and put it in an oven bake dish with a lid with the coconut marinade sauce. Splash the sauce onto the top of the salmon. Remember the lid! Put in oven at 350 degrees. Cook until fish is done.

Sauce for artichokes, to dip leaves in:
1/4 cup Vegannaise or mayonnaise
1-2 TBS soy sauce or tamari

Serve salmon on a bed of rice with some coconut sauce poured over it. Put artichoke on the side with a scoop of sauce. Yum!