Tag Archives: jasmine rice

Gochujang Salmon and Coconut Jasmine Rice

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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

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

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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.

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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.

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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.

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

Eat well!

April

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

W.C. Fields

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Corn and Chicken Salad

 

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My grandparents had a tiny farm south east of Boston where they raised quarter horses, had the obligatory dog, and an occasional goat and/or pig. Their neighbors, Russ and Doris, had horses and chickens. I would routinely sit and watch their plumed tenants pecking around the yard, scratching the dirt, and forcefully clucking at each other. Their feathers would be ruffled over tiny turf wars and a host of other more mysterious unfolding dramas. Russ would toss dried corn at the clucking masses and it was great fun to gawk at their inability to share a good meal together. So is it any surprise that the combination of corn and chicken tastes so good? After watching the joy that just a simple handful of corn provides a flock of poultry, it’s obvious why they’re a marriage made in hen houses. 

It was a warm day and I had a craving for a corn and chicken salad for dinner. After perusing the fridge and cabinets to see what I had on hand, I took a ride to Whole Foods to pick up a few ears of corn and a whole roasted chicken. Here’s what you’ll need.

Corn and Chicken Salad (Serves 6-8)

1 whole roasted chicken

3 ears of corn

2 cups cooked jasmine rice (I had rice leftover from Thai takeout)

1 jalapeno

½ medium red onion, minced and rinsed (rinsing with cold water removes the harshness of the onion)

1/3 cup crumbled feta

1 lemon, zested and juiced

1 ripe avocado

1/3 cup fresh basil chiffonade (julienned)

1 tbsp. butter

1 tbsp. canola oil

½ tsp salt

1/8 tsp pepper

 

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Husk the ears and shave the corn off of the cobs. Add the oil and butter to a cast iron pan (or non-stick) and put on medium heat. Once the butter is melted, add the corn. Cook the corn until it’s slightly charred.

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 Julienne the jalapeno pepper and dice into small pieces.

 

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Dice the avocado.

 

Shred the chicken and place it in a large bowl.

 

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Add all of the remaining ingredients to the bowl containing the chicken. Make your dressing.

 

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Dressing

3 tbsp. of white wine vinegar

1 tbsp. of Dijon mustard

¼ cup EVOO (I used lemon flavored EVOO)

Pinch of sugar

A pinch of salt and pepper.

 

Add the vinegar, Dijon, salt, sugar, and pepper to a small bowl. Mix.

 

Add the EVOO and mix again until well emulsified. Add the dressing to the salad and mix well again. Enjoy.

 

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Eat well!!

April

“You are what you eat eats.” – Michael Pollan