Gochujang Salmon and Coconut Jasmine Rice


Salmon is Roger’s favorite fish. It’s on our menu at least once a week, so I have to come up with new ways to prepare it so that it doesn’t become humdrum.I decided to marinate this week’s purchase with an Asian twist and throw it on the grill.

Garlic gochujang (a fermented garlic, ginger, and chili paste found in Asian markets and Whole Foods), is a staple in our fridge. It packs a tangy punch and is perfect for a fatty fish like salmon. Here’s what you’ll need for the marinade-

2 tbsp. garlic gochujang

Juice from 1 lime

1 tbsp. minced cilantro

1 pound of wild caught salmon

1 Ziploc storage bag


Add the gochujang, lime juice, and cilantro to the Ziploc bag.


Remove any pin bones from the salmon and drop the fish into the marinade.

Let it sit for at least an hour.

Heat your grill to medium high.

Remove fish from the bag and season generously with salt and pepper.

Oil the grill racks and place the fish flesh side down on the hot rack.

Flip the salmon (with a flat spatula) once it releases from the grill. Total cooking time for a 1” piece should be 8-10 minutes, but this depends upon your grill.


Here’s what you’ll need for the rice –

3 cups cooked jasmine rice (thank goodness for my rice maker!)

1 cup of coconut milk

3 scallions (green part only), sliced thin

6 cloves of garlic, minced

1 inch of ginger, peeled and minced

1/3 cup chopped cilantro

Zest from 1 lime

2 tsp. kosher salt

1 tbsp. avocado oil (or canola)

Add oil to a wok or large sauté pan and put on medium heat.


Add the ginger and garlic to the oil and sauté until fragrant (careful not to burn!).

Add the rice, mix, and slowly pour in the coconut milk.


Toss in the lime zest, salt, scallions, and chopped cilantro. Mix well and heat to your liking (could be served chilled, too).

Eat well!


“I never drink water because of the disgusting things that fish do in it.” –

W.C. Fields















English Pea Risotto


English peas. Their wrapper isn’t very attractive, but when you peel them open you reveal something to behold: elfin green orbs that taste like spring. Marry them with lemon, Parmesan cheese, and rice and you have perfection. Here’s what you’ll need for your own taste of heaven. This will serve two-


10 ounces of English Peas, in their shells

2 lemons zested and juiced

1 large shallot, minced

2 tbsp. of ghee

½ cup Arborio or carnoroli (both are gluten free!) rice

3.5 cups of chicken stock or broth

2/3 cups Parmesan cheese

2 tbsp. cream cheese

1 tsp. kosher salt

¼ tsp. freshly ground pepper


Remove the peas from their shells and blanch them so that they stay bright green.


Add the ghee to a sauté pan and melt.

Bring up the heat until the ghee shimmers and then add the minced shallot. Add the rice once the shallot is translucent. When the rice is warm, deglaze the pan with half of the lemon juice.


Pour two cups of the stock to the pan and simmer the rice. Do not add any more liquid until the rice is almost dry. Add the rest of the stock and continue to simmer. When the rice is creamy and al dente, add lemon juice, zest, cream cheese, peas, Parmesan cheese, salt, and pepper. Stir well.

I served seared chicken breasts over the risotto and garnished it with basil.

Eat well!


“How luscious lies the pea within the pod.” – Emily Dickinson