Recipe courtesy of Voodoo Grill
Salmon cooked over Smoldering Wood Chips served with a Coconut Milk Rice and Olive Oil
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1329
- Total Fat
- 64
- Saturated Fat
- 12
- Carbohydrates
- 135
- Dietary Fiber
- 5
- Sugar
- 18
- Protein
- 47
- Cholesterol
- 95
- Sodium
- 1992
- Total: 3 hr 5 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 2 hr 40 min
Ingredients
4 (6-ounce) salmon steaks
2 tablespoons brown sugar
Lemon pepper
Salt
Rice:
3 cups basmati rice
6 cups water
2 tablespoons fresh shredded coconut (unsweetened)
1 teaspoon toasted sesame seeds
Pinch cumin seeds
1 tablespoon prepared pesto
1 teaspoon fresh grated Parmesan
1 green onion (scallion), chopped
Sauce:
6 plum tomatoes
2/3 cup extra-virgin olive oil
Sugar
Salt and freshly ground black pepper
3 green onions (scallions), chopped
1/3 cup white wine
1 teaspoon prepared pesto
Directions
- Preheat a grill with woodchips.
- Roll the salmon steaks and place on the grill. Sprinkle with brown sugar, lemon pepper, and salt and cook for 7 to 10 minutes.
- Soak the rice in cold water for 10 minutes. Drain, and cook in 6 cups hot, salted, boiling water until cooked through but still firm. Drain and put rice in a bowl. Add coconut, sesame seeds, cumin, pesto, Parmesan, and green onions and mix well.
- For the Sauce: Preheat the oven to 200 degrees F.
- Cut the tomatoes lengthwise, place on aluminum foil, cover with olive oil, sugar, salt, and pepper and cook in the oven for 2 hours. Chop into small cubes.
- Fry the onions, then add the white wine, and let reduce by half. Add the tomatoes and pesto and let simmer for a few minutes.
- Place the rice in the center of a plate, using a cylinder to give the rice a nice round shape. Place the rolled salmon steaks on top of the rice. Add the sauce over the salmon. Finish the decorations using the herbs of your choice in the center of the salmon.