Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt

SALMON with COCONUT LIME CILANTRO SAUCE  SERVES 4/25 MINUTES  Mustard seeds add flavor and crunch to this sauce, inspired by Samin Nosrat's Indian chutney in her new book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Simon & Schuster, $35). We love it on salmon, with spiced coconut rice (basmati rice mixed with toasted mustard seeds and unsweetened shredded coconut).  2 tbsp. virgin coconut oil * or    canola oil, divided 1 tbsp. brown mustard seeds 1 tsp. cumin seeds 4 pieces boned wild salmon    fillet (1 to 1 1/4 in. thick) 1 1/2 tsp. kosher salt, divided 1/2 tsp. freshly ground pepper 1 cup loosely packed cilantro    leaves and tender stems,    plus 1/4 cup cilantro leaves 1/2 cup sliced green onions 1 medium jalapeno, chopped 3 garlic cloves 1 cup coconut milk 3 tbsp. lime juice  1. Heat a grill to medium-high (about 450[degrees]). Put 1 tbsp. oil and the mustard seeds in a small frying pan. Cook, covered, over medium heat until you hear the first seed pop. Add cumin and let sizzle, covered, 1 minute. Remove from heat and let cool completely, about 10 minutes.  2. Meanwhile, brush salmon on both sides with remaining 1 tbsp. oil. Sprinkle flesh sides with 1/2 tsp. each salt and pepper. Grill salmon, flesh side down (close lid if using gas), carefully turning once with a wide spatula, until opaque but still moist-looking in thickest part (cut to test), 9 to 10 minutes. Lift salmon off skin onto serving plates.  3. In a food processor, pulse toasted seeds, 1 cup cilantro leaves and stems, the green onions, remaining 1 tsp. salt, the jalapeno, and garlic until finely chopped, 10 to 12 times. Add coconut milk and lime juice; pulse to combine.  4. Top each fillet with 1/4 cup sauce and 1 tbsp. cilantro leaves.  * Virgin coconut oil is minimally refined, leaving more nutrients (including antioxidants) intact than in regular refined coconut oil. Find it at well-stocked grocery stores.  PER SERVING 517 Cal., 59% (304 Cal.] from fat; 47 g protein; 34 g fat (19 g sat.); 5.6 g carbo (1.1 g fiber); 836 mg sodium; 125 mg chol.  WINE PAIRING La Follette 2014 Chardonnay (North Coast; $22)  GRILLED PEPPERS with EGGS  SERVES 4 TO 6 / 30 MINUTES  Morgan Robinson, chef-owner of Smoke Open Fire catering company in Napa, creates lavish Argentinean-style asados (barbecues), often in the middle of vineyards. … 
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