Yeah... original title, huh? oh well. It made me smile.
So this weekend's ingredient of choice was Salmon fillet. Dante has been wanting to try making a Thai Chili Glazed Salmon like the one he gets at Harvey's, so we picked up a couple fillets Friday (after waiting in line FOR-E-VER. Stupid Labor day lines...)
Friday's dinner was Dante's Thai Chili Glazed Salmon. Which he says tastes a lot like Harvey's, so... WIN!
1 T Olive or Grapeseed Oil
1/2 Red Onion, diced
3 Cloves garlic, minced
1/2 Red Pepper, diced
2 cups Long Grain White Rice
2 1/2 cups Chicken Broth
1/2 t Cilantro (or to taste)
Salt and Pepper to taste
1 Roma tomato, diced
2 Green Onions, thinly sliced
Preheat oven to 350. Put oil in bottom of large pot/saucier (use an oven safe pot/pan with a lid). Add onions and start to sautee. When onions begin to soften, add garlic and red pepper. Continue to sautee another 2-3 minutes. Add the (dry) rice and stir, cooking for 3-5 minutes (it should just start to smell "nutty", per Alton). Add chicken broth and seasoning and stir. Do NOT add tomatoes or green onion. Completely moisten a clean tea towel and drape over the top of the pot. Put the lid on over the towel and wrap the corners of the towel up over the lid. (The towel helps reduce condensation on the lid of the pan and moistening it first helps prevent it- the towel- from burning!) Bake 15 minutes at 350. Remove from oven and let sit WITHOUT REMOVING LID for an additional 15 minutes. Uncover and gently stir in tomatoes and onions.
Well, hopefully that all makes sense, feel free to comment or email me with any questions! I definitely recommend you try both of these recipes!
Happy Cooking!
So this weekend's ingredient of choice was Salmon fillet. Dante has been wanting to try making a Thai Chili Glazed Salmon like the one he gets at Harvey's, so we picked up a couple fillets Friday (after waiting in line FOR-E-VER. Stupid Labor day lines...)
Friday's dinner was Dante's Thai Chili Glazed Salmon. Which he says tastes a lot like Harvey's, so... WIN!
Dante's Thai Glazed Salmon
Salmon Fillet
Thai Chili Glaze (we used Thai Kitchen brand)
Sea Salt
Pepper
Grapeseed Oil
Jalapenos and Green onions for garnish
Coat the salmon lightly with grapeseed oil (or other high smoke point oil). Rub on salt and pepper to taste, then drop into preheated cast iron pan (on high heat). Sear without moving for 30 seconds on each side, then move to a 400 degree oven for 5 minutes. Remove from oven and turn the oven up to broil. Brush on Thai chili glaze and put pan under the broiler for approximately two minutes. Remove from heat, top with jalapenos and green onions, and serve with Spanish Rice Pilaf.
Spanish Rice Pilaf
(Modification of Alton Brown's Rice Pilaf)
1 T Olive or Grapeseed Oil
1/2 Red Onion, diced
3 Cloves garlic, minced
1/2 Red Pepper, diced
2 cups Long Grain White Rice
2 1/2 cups Chicken Broth
1/2 t Cilantro (or to taste)
Salt and Pepper to taste
1 Roma tomato, diced
2 Green Onions, thinly sliced
Preheat oven to 350. Put oil in bottom of large pot/saucier (use an oven safe pot/pan with a lid). Add onions and start to sautee. When onions begin to soften, add garlic and red pepper. Continue to sautee another 2-3 minutes. Add the (dry) rice and stir, cooking for 3-5 minutes (it should just start to smell "nutty", per Alton). Add chicken broth and seasoning and stir. Do NOT add tomatoes or green onion. Completely moisten a clean tea towel and drape over the top of the pot. Put the lid on over the towel and wrap the corners of the towel up over the lid. (The towel helps reduce condensation on the lid of the pan and moistening it first helps prevent it- the towel- from burning!) Bake 15 minutes at 350. Remove from oven and let sit WITHOUT REMOVING LID for an additional 15 minutes. Uncover and gently stir in tomatoes and onions.
Well, hopefully that all makes sense, feel free to comment or email me with any questions! I definitely recommend you try both of these recipes!
Happy Cooking!
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