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Tangy Coconut Salmon

From Tangy Coconut Salmon

I turned on Pandora to my M.I.A. station, and I have refined it to where there are a lot of bollywood and Indian style songs.... Sadly though, some of them I could not find on Playlist.com to add here. I was in kind of a curry/tropical mood when I started dancing!


Things you will need:

3 cups Calrose rice (or sticky rice, I imagine jasmine will work too)
2 Salmon fillets
Enough{frozen/fresh} green beans for whom ever you're feeding ( my measurement is half a colander) Please don't used canned, unless you really insist.

For the Fish:
approx 1/2 cup finely chopped almonds (mine was nearly powder)
1 tsp. Coriander
1 tsp. Mustard seed
1/2 tsp. Chili powder (or to taste, we like things spicy here)
1/2 tsp. Sea Salt (to taste again)
2 tsp Ginger (mine was already in paste form)
1/2 can coconut milk
2 Serrano chilies (more or less, again to taste, and you may omit seeds for less heat)
2 dinner rolls, bread slices or the equivalent mass of whatever bread you have is fine, stale or fresh
Juice of one small orange

For the Beans:
the other 1/2 can of coconut milk
1/2 cup Mayo
1 Serrano Chili
2-3 cloves Garlic
sprinkles of chopped almonds

Press Play, set the oven to 350 and lets go!

• Roughly 30-40 minutes total prep & cook

• I feed me, two full grown men, and twin daughters that eat more than I do

First, get your rice washed and in the cooker- It can always stay warm in the cooker if it finishes before you do.

Crush your Coriander and Mustard seed if it isn't already

From Tangy Coconut Salmon

In a bowl, squeeze the juice of the orange and add the ginger, salt, chili powder and crushed coriander/mustard seed. Mix it up a little, then add the chopped Serranos and first half can of coconut milk

From Tangy Coconut Salmon

If your bread is not already stale, then slice it up so you can easily crumble it

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Lay your fish out on your desired baking pan, pour milk concoction over it. Save that bowl and don't wash out the leavins! Sprinkle the almonds and finally the bread over the top of the fish, pop that sucker into the oven. Depending on the thickness of your fillets, it should only be about 20 min. bake time.

From Tangy Coconut Salmon

From Tangy Coconut Salmon

Now let's start the beans. If you're using frozen, put them in a colander and run cold water over them to thaw. If they are raw, go ahead and start getting them steamed in a pot.

From Tangy Coconut Salmon

In the same bowl from the first milk sauce add the second half of the coconut milk. Get the garlic cloves smashed and chopped neatly adding that along with another serrano, and some almonds to the milk. Add the 1/2 cup mayo and wisk wisk wisk

If your beans aren't already cooking, get them into a pot and add the new sauce. I like my veggies still crunchy yet gently cooked. Stirring occasionally with a nice medium temp, should just barely boil the sauce, and bring your greens to done-ness

From Tangy Coconut Salmon

From Tangy Coconut Salmon

If your fish isn't looking crispy and brown on top, turn that heat up a little to get the bread toasted. I couldn't even get a picture of the finished fish before it was halfway gone!

From Tangy Coconut Salmon

There you have it!
Layer your rice first, then the beans w/ sauce and add the fish last.
You can add a little more sauce from the beans on top of the fish if it suits you!
Yum!

From Tangy Coconut Salmon

Mini Musubies

One that came about from a simpler recipe of just good ole fashioned rice wraps. This recipe is one of the fun ones because you can do it so many different ways...
A lot of my recipes will have an Asian influence. I prefer Far East cuisine to most others. I love the flavor combinations, and for the most part, the healthy factor in the dishes. Also, my husband is Chamorro (Guamianian, Guamish, Guamese), and even though he prefers "white-boy" food, he can't turn down some good home cooking reminiscent of his family's.
I get a good portion of my ingredients at either a Seafood City, or an Asian market. While you can find many of the items at the regular markets, I find the quality and the price is incomparable.

Playlist:
Iko Iko: The Dixie Cups
He Mele No Lilo: (Disney, IDK!?)
Island Girls: Pau Hana
Closer To the Sun: Slightly Stoopid
Island in the Sun: Weezer
.....There was more, I know, it's an old recipe!!!
Let's get started. You will need:

• 2 cups- Med. grain rice (Calrose is my favorite)
  
• 1-2 Package(s) - Seaweed, I prefer seasoned, even though it tends to get soggier (Seasoned or roasted is your call, there are ups and downs for both)
• 1 can- SPAM
  
• small bowl of water for dipping, and rice paddle
• Teriyaki sauce for drizzling

• Put your rice in the rice cooker or pan and wash well. When you fill the cooker with water, the best measurement is placing your finger lightly against the top of the rice, and fill with water until it rises to your first joint on your finger. When you do this, make sure the rice is even, and don't add the water forcefully, disrupting the rice, or your water calculations will be off. No one likes soggy rice!

• Cut your Spam in slices, and then dice. It is easier to cook up when it's already diced, and you don't have to burn your fingers later.

• When the rice has finished cooking, open the pot and stir, and let sit for a minute. This will help it dry out a little. This also helps reduce the starchy napalm effect it will have while you are handling it.

• Take the package of seaweed unopened, and fold into fours. (halfway in both directions) . This makes it easy to rip into squares when adding the rice, and keeps the mess factor low.

• Pull your seaweed sheets in fourths, and plop a paddle full of rice down in the middle. Anywhere from about a fourth of a cup + depending on how you like it. Remember, the seasoned seaweed is not as strong as the roasted kind, and will get soggy from the rice, do not overload it.

• The trick it to dip your fingers and rice paddle in water between scoops to keep the rice from sticking to you. Like I said, starchy napalm. Ruthless.

• Add a couple pieces of Spam to each rice plopping. It might even be better to create a little divitfor them to rest in.

• Take the four corners of the seaweed wrapping and squish towards the rice, creating a "wonton" look. You need to be slightly forceful to make it stick, but careful not to rip the bottom.

• Drizzle with Teriyaki sauce if you like. They taste good even without it.

Good as appetizers, or a side, or even a small meal. Try experimenting with different sauces. Like I said, they are good plain, even without any Spam, just as rice wraps. If you are making them plain, you might want to add some rice vinegar to the recipe, to add some kick.
(Sorry no pics ATM, old recipe- will update with pics if I make it again soon!)