This is one of my favorite dinners:
2+ years ago I went to my parents hours for dinner. That dinner was and still is one of my favorite meals I have ever eaten. It was light, but so filling and most of all satisfying. I have made this salmon recipe twice since that first dinner but I make the rice salad a few times a year. Enjoy it and have a wonderful weekend!
My parents just love Bobby Flay's cookbook, Boy Gets Grill. Almost every page is tagged to be made and all of the recipes look good. This salmon was one of the first recipes my parents have made from Boy Gets Grill. It little spicy for me, but very, very good. According to Bobby Flay, this salmon should be served with a coconut-cashew basmati rice. This rice was awesome, what a soft, but rich flavor and interesting textures. It was perfect.
Grilled Salmon with Crunchy, Sweet Mustard Vinaigrette
From Bobby Flay's Boy gets Grill
For the Vinaigrette:
3 Tablespoons white wine vinegar
2 tablespoons coarse- or whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
salt and freshly ground black pepper
For the Salmon:
4 (6- to 8- ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
salt and freshly ground black pepper
Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.
Heat your grill to high. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon, skin side down until the skin is lightly charred and crisp. 4 to 5 minutes. Turn the fillets over, reduce heat to medium or move to a cooler part of the grill and cook until just cooked though, but not falling apart, 2 to 3 minutes more. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.
Wow, this rice salad is so good. It is flavorful, rich, soft and very textured. I love the cashews and the soft, rich coconut milk. This rice would be great for a BBQ or a Hawaiian dinner. Enjoy this rice salad, I know it will be a favorite in your home.
Coconut-Cashew Basmati Rice Salad:
3 tablespoons peanut oil, plus 1 tablespoon for the cashews
1 medium yellow onion, peeled, halved and thinly sliced
1 clove garlic, chopped
1 tablespoon grated fresh ginger
2 cups basmati rice, rinse several times in cold water and drained well
salt and fresh pepper
1/4 cup cashews, halved
2 cups unsweetened coconut milk
2 cups water
1/2 cup thinly sliced green onion
1/4 cup grated fresh coconut
Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes. While the rice is cooking, heat the remaining tablespoon oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels. Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.
Make sure you salt this well, otherwise it can be on the bland side. Yum!
Mom's Lemon Vinaigrette
1/2 cup lemon juice
1/2 cup extra virgin olive oil
1 garlic clove, minced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 teaspoon tarragon, optional
Place all ingredients in a blender, blend until, smooth. Cover and refrigerate for at least 1 hour. Yum!
This is my mom's everyday, easy salad dressing. It is really fresh and bright, lemony and clean. This dressing is one of the best dressings and serve it with radicchio and escarole, tomatoes, and cucumbers. This very simple salad, with its lemony goodness is nice fresh and a good balance with a heavy, richer main dish.