Hosted By
Sarah



Grilled Wild salmon on cilantro rice with watermelon salsa

Serving Size - 4
Prepared By - Sarah
Recipe Rating
Printer Friendly Recipe

COCONUT CILANTRO RICE:
1 1/4 CUPS DICED YELLOW ONIONS
1 1/2 CUPS CILANTRO LEAVES
2 CUPS SPINACH
2 CUPS CHICKEN STOCK
1 CAN (13.5 OUNCES) COCONUT MILK
1/2 CUP ROUGHLY CHOPPED CARROTS
1/2 CUP ROUGHLY CHOPPED CELERY
1 TABLESPOON CHOPPED GARLIC
1 TABLESPOON KOSHER SALT
OLIVE OIL, FOR SAUTÉING RICE
2 CUPS BASMATI RICE
2 TABLESPOONS SALT
1/2 CUP WHITE WINE
2 TABLESPOONS (1/4 STICK) UNSALTED BUTTER, OPTIONAL
WATERMELON SALSA:
1 1/2 CUPS WATERMELON, SEEDS REMOVED, IN SMALL DICE
2 TEASPOONS FINELY CHOPPED MINT
2 TEASPOONS FINELY MINCED RED JALAPENO PEPPER
3 TABLESPOONS FINELY MINCED PICKLED RED ONION
3 TABLESPOONS CUCUMBER IN SMALL DICE
3 TABLESPOONS JICAMA IN SMALL DICE
3 TABLESPOONS POMEGRANATE SEEDS
1 1/2 TEASPOONS LEMON OLIVE OIL
1 TEASPOON RICE WINE VINEGAR
1 TEASPOON SALT
JUICE OF 1/2 LIME
CILANTRO LEAVES, FOR GARNISH
SALMON OR OTHER FRESH FISH

To make the coconut cilantro rice: Ina blender or food processor, blend the onion, cilantro, spinach, chicken stock, coconut milk, carrots, celery, garlic, and salt. Strain through a mesh strainer and set aside (should yield 2 cups of strained liquid). In a heavy saucepan, heat a little olive oil and sauté the rice with the 2 tablespoons of salt, until rice is translucent, 1 or 2 minutes. Add the wine to cover the rice, then add the 2 cups of strained liquid. Cover and simmer over low heat until rice is tender, 20 to 30 minutes. Strain off and reserve the extra "green juice." Keep rice warm. Reduce the green sauce by half over medium heat and finish with 2 tablespoons butter; set aside. To make the salsa (makes 21/2 cups): In a mixing bowl, combine the watermelon, mint, jalapeno, pickled onion, cucumber, jicama, pomegranate seeds, lemon olive oil, rice wine vinegar, salt, and lime juice. Mix well to combine. Reserve. To make the salmon: Grill the salmon over a hot flame on an outdoor grill or barbecue until done to taste. Plate the grilled salmon and spoon a little of the green sauce over the fish. Reheat the rice, if necessary, and place next to the salmon (or lay the salmon on top of the rice). Top with the watermelon salsa and garnish with cilantro leaves.