Set a large pan/pot on low heat and add about 3/4 of the lite coconut milk (make sure the majority of the fat gets added first). Bring it to a simmer and continuously stir. As the liquid reduces, you’re left with a thick coconut paste. Continue stirring, scraping the pan to prevent any sticking, and keeping it on low heat. Once the paste begins to curdle and turn brown, then it’s ready. This should take about 25 minutes. Be patient – it’s worth it!
Add the brown rice, raisins and the remaining coconut milk. Give it a good stir for about 3 minutes, then add the stevia (or coconut/cane sugar) and a little allspice if desired. Cover and cook for about 20 minutes until the rice is fluffy. Note: add more water as needed to ensure the rice cooks and does not burn.
Season to taste with sea salt & pepper and garnish.
Season the salmon with the seasonings, then set a nonstick skillet on medium heat. Spray it with olive oil or grapeseed oil, then add the salmon filets once it’s hot. Sear the salmon on both sides for about 4 to 5 minutes each, careful not to let it burn or stick to the skillet. Use the fat from the salmon as gravy and bathe the salmon in it while it cooks.
Once the salmon is cooked to desired readiness, remove it from the heat.