Grilled Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Coconut Rice

   In a pot, combine jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender. Stir in coconut milk and let it sit covered for an additional 5 minutes.

2. 2

   Make the Green Curry Broth

   In a large saucepan, heat olive oil over medium heat. Add green curry paste and sauté for 1-2 minutes until fragrant. Pour in vegetable broth and coconut milk, stirring to combine. Bring to a simmer and let cook for 10 minutes.

3. 3

   Cook the Salmon

   Preheat grill to medium-high heat. Season salmon fillets with salt and black pepper. Grill for about 5-7 minutes on each side, or until cooked through and flaky.

4. 4

   Sauté the Rainbow Chard

   In a skillet, add a little olive oil and sauté the rainbow chard over medium heat until wilted, about 3-4 minutes.

5. 5

   Fry the Basil

   In a small pan, heat olive oil over medium heat. Add fresh basil leaves and fry until crispy, about 1 minute. Remove and drain on paper towels.

6. 6

   Assemble the Dish

   In a bowl, add a serving of coconut rice, pour over the green curry broth, place the grilled salmon on top, and garnish with sautéed rainbow chard and fried basil.