Thursday, August 18, 2016

Summer Seafood: Salmon


Here's the second of my favorite summer seafood recipes.  Not only is it summer filled with stone fruit and cucumbers but it also has a warm tropical taste from the toasted coconut rice.  While the salmon and salsa should be the hero of this dish I have to say for me it's the rice.  I LOVE IT!!  I really could eat this rice everyday and just by itself cause it's just that good.  So while I was going to write something funny and clever about this dish and or my life I think it's best to just get straight to the recipe, cause really I know that's why you are here.  Enjoy!



Salmon with Coconut Rice and Nectarine Cucumber Salsa

Ingredients
2 - 6 ounce salmon fillets 
2 tablespoons olive oil
1 cup cucumber, chopped
1 nectarine, chopped
1/2 cup red onion, diced
1 tablespoon fresh mint, chopped
1/2 lime, juiced

Preheat oven to 350 degrees.

Rinse and pat the salmon dry.  Season with salt and pepper and set aside.

In a medium mixing bowl combine the cucumber, nectarine, red onion, 1 tablespoon of mint and fresh squeezed lime juice.  Place the salsa in the refrigerator until the rest of the meal is done to keep cool and marinate the flavors together.

In a large cast iron heat the olive oil over medium high heat.  Carefully place the salmon in the pan skin side down.  Cook for about 5-7 minutes.  Gently turn the salmon over and cook for another 1-2 minutes.  Turn the salmon back over to the skin side and place it in the oven and bake for about 15 minutes.  Remove from the oven and allow to rest for 5 minutes.

Coconut Rice

Ingredients
1/2 cup unsweetened shredded coconut
1 cup water
1 - 13.5 ounce can coconut milk (I prefer low fat)
1/4 teaspoon salt
1-1/2 cup jasmine rice

Heat a small pan over medium heat, add the shredded coconut.  Stirring continuously, cook the coconut until toasted and slightly brown.  Pour into a small bowl to cool.

In a medium sauce pan bring the water, coconut milk and 1/4 teaspoon of salt to a boil.  Add the rice, stir to combine and reduce the heat to low.  Cover and simmer for about 25-30 minutes or until the liquid has absorbed.  Remove from the heat.  The coconut rice will be a bit stickier that your regular rice.  Fluff the rice with a fork.  Add the toasted coconut, stir to combine.  

Note: If you own a rice cooker, simply put all the ingredients into the rice cooker, stir to combine and let the rice cooker do the cooking for you!