2 cups Jasmine Rice – rinsed under cold water until water runs clear
1 1/2 tablespoons coconut oil
1 can of FULL FAT coconut milk, well shaken
2 cups of water
2 teaspoons kosher salt
1 teaspoon granulated sugar
1 cup shredded coconut
Preheat oven to 350.
Once rice is rinsed and thoroughly dried, add rice to a pot (one you have a matching lid for!). Spoon in coconut oil and mix with rice. This creates a nice fat barrier to ensure well-separated grains of rice.
Add well-shaken can of coconut milk, water and salt to pot. Give it a good stir and cover with a lid. Bring to a boil and immediately bring to a gentle simmer. Simmer for 10 minutes, bring off heat with cover still on and let rice rest for 15 minutes.
While rice is cooking, place shredded coconut on parchment-lined sheet pan. Bake for 8-10 minutes or until golden brown and crispy. Let cool. Fluff with a fork and serve with fresh lime and a nice coating of toasted coconut.
Salmon and Broccolini
1/2 cup white miso (fermented soybean paste)
3 tablespoons brown sugar
3 tablespoons sake
3 tablespoons mirin
Four 6 ounce salmon fillets, skin on
Kosher salt and freshly ground black pepper
12 ounces broccolini, ends trimmed
2 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper flakes
In a medium bowl, whisk together miso, brown sugar, sake and mirin. Place salmon in a large resealable bag and coat. Marinade for 12 to 24 hours in the refrigerator.
Preheat oven to broil.
Line half of an 18 x 13 inch sheet pan with foil and fit with a half rack over the foil side.
Remove the salmon from the marinade and season with salt and pepper. Put the salmon filets, skin side down on top of the rack. Spread broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Toss with crushed red pepper flakes and kosher salt.
Broil on top rack until salmon reaches 135 degrees F, about 10 – 15 minutes. Remove salmon skin with a knife, before serving if desired. Serve with a side of coconut rice.
Yield: 4 servings