Sunday, March 1, 2015

And the first recipe is.... Glazed Salmon with Coconut Rice by Annika Ribeiro

Why I love this recipe and want the world to know it: 
It is absolutely easy to make and low in ingredients. If you frequently cook with Asian spices, you would only need to buy the Fish and Mango fresh.
Also the cooking part does not take more than 15-20 minutes, but the taste makes you feel you just landed on a Caribic Island.  Don`t forgot to adapt your music, while cooking for an ever stronger Caribbean Feeling :) 
For the Honey marinade:

  • Soy Sauce
  • Honey
  • Ginger
  • Fresh Coriander leaves
  • Freshly Squeezed Lemon Juice 
Further ingredients:

  • 400g salmon Filet
  • 1 cup of rice
  • 1 cup of Coconut Milk
  • Coconut rasp
  • Cashew Nuts
  • Optional: Mango 


Clean 400g of Salmon filets and place in a bowl. Add the soy sauce, honey, ginger, coriander and lemon juice and cover with foil. The marinade should rest for a minimum of two hours in the fridge.
Using a grill pan, stir fry the salmon. From each side around 4 minutes, depending on the thickness of the filet.
Meanwhile, you cook the rice (I normally use Basmati rice, as I love the taste). Instead of water, you will use the coconut milk to cook it. Depending how creamy you want the rice, you can either take only coconut milk or mix it with water.
While the rice is cooking, you will take an extra pan and carefully roast the coconut rasp. As you will not use any oil, only a non-stick frying pan, you need to be careful and watch closely, so that the coconut does not get burned.
When the fish and the rice is done, you serve everything on one plate. You will use the coconut raspn and the cashewnuts to decorate on top of the rice.
If you want to add a fruity taste to this dish, you can grill some mango slices in the grill pan, that you used for the fish. As the pan is already heated up, the mango only needs to be grilled from each side around a minute.


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