Tarragon Salmon with Pistachio and Coconut Rice

This was my rustled up dinner for the family tonight, and this dish is exactly as it sounds in the title. The tarragon adds a light, aromatic note to the fish which I fried with salted butter and red pepper, and the rice was boiled, then lightly steamed with butter, coconut flakes, and roasted, salted pistachio nuts. I only used flakes so as not to overpower the delicate flavour of the salmon, but if you want more oomph, add a dash of coconut cream.

Serve with your favourite salad.