Salmon* Recipe
Coconut Bamboo Sticky Rice / Grapefruit Pico / Piquillo Pepper / Scallion / Dark Soy-Chili Glaze
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sticky Rice
Rinse the bamboo sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain and place in a saucepan with coconut milk. Cook on low heat for 20-25 minutes until the rice is tender and the coconut milk is absorbed.
- 2
Prepare the Salmon
Preheat the oven to 375°F (190°C). Season the salmon fillets with olive oil, salt, and black pepper. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes or until they are cooked through.
- 3
Make the Dark Soy-Chili Glaze
In a small bowl, mix dark soy sauce and chili paste together. Heat this mixture in a small saucepan over medium heat until it starts to simmer. Remove from heat.
- 4
Prepare the Grapefruit Pico
In a bowl, combine the grapefruit segments, chopped scallions, and sliced piquillo peppers. Season with salt and pepper to taste.
- 5
Serve
On each plate, serve a portion of the coconut bamboo sticky rice topped with a salmon fillet. Spoon the dark soy-chili glaze over the salmon and garnish with grapefruit pico.
