This was my favorite recipe from next week’s menu plan…so good I had to share!
Broiled Salmon; Thai Cucumber Basil Salad; Furikaki Rice
Broiled Salmon with Thai Cucumber Basil Salad (7a)
Yield: 4 servings
Active Time: 25 min.
Total Time: 25 min.
- 4 garlic cloves, minced
- 1 lemon, juiced
- 2 tbsp. fish sauce
- 1 tsp. ground coriander
- 2 tbsp. sugar
- 2 dash salt
- 1 lg. English cucumber
- 20 sprigs basil, leaves minced
- 4 salmon fillets (6 oz. each)
- vegetable oil
- salt & black pepper
Mise en Place
Seed and cut cucumber into 1/4-inch rounds. Combine garlic, lime juice, fish sauce, coriander, and sugar in a small bowl and whisk to combine. Season with salt and set aside. Combine cucumbers and basil in a large bowl and set aside in refrigerator.
Prepare the Dish
Preheat the broiler. Rub salmon fillets lightly with vegetable oil and season with salt and pepper.
Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper.
Broil until the fillets are just cooked through and golden brown, about 7 minutes, then transfer to a large plate, tent with foil, and allow to rest for five minutes.
Meanwhile, toss cucumber and basil with half of dressing. Remove the skin from the salmon if desired. Spoon salad on top, or on the side, and drizzle remaining dressing on and around salmon.
Furikaki Rice (7b)
Yield: 4 servings
Active Time: 5 min.
Total Time: 20 min.
Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, and salt. Outside Japan, furikake can be found in most Asian groceries (near the katsuobushi) or in the ethnic food aisle of some major supermarkets. You can find a great recipe for homemade furikake on one my favorite new blogs, foodie with family.
- 1 cup chicken broth, low-salt
- 1/2 cup water
- 1 cup jasmine rice
- 2 tsp. furikaki seasoning
In a saucepan, bring the broth, water, rice and seasoning to a simmer. Reduce heat low; cover with a kitchen towel, and steam for 15-20 minutes or until liquid is absorbed and rice is tender.
Fluff with a fork, and serve.