Pomegranate Glazed Salmon with Coconut Rice

Pomegranate Glazed Salmon with Coconut Rice

Serves 2.

This recipe is impressed by a dish from Café Gaitan in New York, which serves pomegranate-glazed salmon over a mattress of greens with olives and oranges. It’s a very gentle and refreshing lunch. This model has a extra substantial aspect of rice and greens, making it good for dinner. For a dairy-free choice, use oil as a substitute of butter for the rice. From “ScheckEats: Cooking Smarter” by Jeremy Scheck (Harvest, 2023).

For rice:

• 2 tablespoons. Butter or impartial oil

• 2 c. Jasmine rice, washed effectively

• 1 (13.5 ounce) can full-fat coconut milk

• 1 c. Hen broth or water

• 2 tablespoons. sugar

• 2 teaspoons. Kosher salt

• 1 bunch recent coriander, chopped

• Lemon, for serving

For fish:

• 2 salmon fillets (about 8 ounces whole)

• 1 c shishito pepper

• 2 tablespoons. Toasted sesame oil

• Kosher salt, to style

• 1 teaspoon. Potato starch or cornstarch

• 1/4 c. Pomegranate molasses

• 1 chopped leek

• 2 chook’s eye (Thai) chili peppers, chopped

directione

Preheat oven to 450 levels (425 levels if utilizing convection).

To arrange rice: Warmth the butter in a medium saucepan over medium warmth. When sizzling, add the rinsed rice and toast till a number of the rice begins to show golden brown, 3 to five minutes.

Add coconut milk, hen broth, sugar and salt. Deliver to a boil, then scale back warmth and simmer over very low warmth. Cowl the pot, and set the timer for 20 minutes.

To arrange salmon: Place the salmon in an oven-safe dish, then prepare the peppers round it. Drizzle the peppers with sesame oil and sprinkle with salt, then sprinkle the salmon with salt and a bit potato starch; Rub it gently.

In a small bowl, combine the pomegranate molasses with the chopped shallots and sizzling pepper. Sit apart.

After the rice is cooked, flip off the warmth, however don’t open the lid. Go away it whereas the salmon cooks. Grill the salmon for 12 to fifteen minutes. After the primary 5 minutes of cooking, spoon half of the pomegranate molasses combination over the salmon; Repeat with the remaining pomegranate molasses combination after two minutes. When the salmon is prepared, you’ll begin to see a bit little bit of white popping out between the cracks, and it ought to develop into extra opaque.

As soon as the salmon is cooked, the rice must also be steamed. Take away the lid, fluff with a fork, and add the coriander and lime juice. Serve salmon with pepper and rice.

You may also like...

Leave a Reply