Wednesday, August 1, 2012

Salmon and Sticky Rice

Asian Salmon and sticky rice
I love seafood, Connor loves seafood, we could eat it every meal.  When husband goes out of town, we eat loads of fish.  It's so much cheaper to feed 2 than 3 so husband misses out.  He also doesn't eat dinner with us, he works until after we eat and there's no way I'm going to invest in a beautiful piece of fish then watch it sit there for 2 hours merely to be nuked.  *shudder*  Hence seafood has become the mother/son go to meal.

Husband went to New York this week and Connor wanted us to eat fish for most of our meals.  [I will say he cooked for me already this week, steak and baked potato and salad.  I'm proud as punch that he cooked without me in the room and presented a beautifully medium rare steak to me.  A chip off this block for sure.]  Back to the seafood, virtually daily?  Oh yeah, kiddo, I'm good with that.  Tonight, Connor thought we should have salmon, Asian style.  Again, that'll work for me, we bought a piece of salmon (just shy of 1 lb which cost $6.99) and set about making up an easy meal for two.

In a bowl I put 1 1/2 cups of thai sweet rice (sticky rice) to soak, at least 2 hours.  When we were ready to eat I just put the rice in a strainer (mine is from Ikea) and set it over boiling water to steam, covered.  After about 10 minutes, flip it over in 3 pieces, test it for doneness and leave it another 5 minutes.  Fluff with a fork, as well as you can fluff sticky rice and serve it up! I don't think this rice waits well so try to time it so it's ready when you're ready to eat.  I used to have a straw steamer and bamboo bowl and it held better in bamboo, perhaps I should revisit that and get myself one.  I may have to do a comparison for you.
it's steamy and sticky and very flavorful.  

The salmon came together quickly as well

1 lb salmon filet

1 teaspoon soy
1 teaspoon sesame oil
1 teaspoon mirin (rice wine)
1/2 teaspoon fish sauce
1/2 teaspoon sugar

Combine and pour over the salmon, flip and leave it to marinate at least 10 minutes. 
Preheat broiler (old school!) and put fish on sheetpan and put it under the broiler for about 8-10 minutes.  Rotate it periodically and I threw some water on the pan after about 5 minutes to help steam the bottom and stop the marinade from burning on the bottom of the pan.  It also made a light sauce which was a bonus
Oh goodness, look at this.  A little char and a light pink line through the middle.  Not the dry, overcooked, squeaky salmon I had the last time I ordered it at a restaurant.  This is light and moist and absolutely delicious.  I slid hunks of the salmon off the skin, piled it high on the sticky rice and poured a little of the light sauce over it.  It's rich and delicious and something I need to make again very soon.
Beauty shots, plated with the sticky rice.  Connor thought it needed the green onion and he was right.  It added beauty and a lovely taste.  He had some fried shrimp leftover from a lunch and put them on the plate with his salmon in case you were wondering where they came from.
I could have eaten 23 bowls of this.

Go get some salmon, make this, you'll be absolutely delighted. 


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