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Citrus Seasoned Salmon w/ Coconut Sticky Rice and Asian Cabbage Slaw
INGREDIENTS
Citrus Seasoned Salmon
5 ea Atlantic Salmon,4 oz
½ c Fresh Lime Juice
½ tsp Kosher Salt
½ tsp Black Pepper,Ground
10 ea Lime Wedges
2 T Green Onion,Diced
Asian Cabbage Slaw
1 lb Green Cabbage,Shredded
1 c Carrot,Grated
¾ c Green Bell Pepper,Julienne
¾ c Red Bell Pepper,Julienne
3 T Cilantro, Chopped
½ tsp Sesame Oil
2½ T Apple Cider Vinegar
1½ T Fresh Ginger,Minced
¼ tsp Cholula Hot Sauce
Coconut Sticky Rice
1¼ c White Sticky Rice,Dry
1¾ c Water
¾ T Unsweetened Coconut Milk
5 T Granulated Sugar
½ tsp Kosher Salt
DIRECTIONS CITRUS SEASONED SALMON 1. Preheat oven to 325F. Coat thawed salmon with lime juice and season with salt and pepper.
2. Place in the oven and bake until an internal temperature of 145F is reached, about 10-14 minutes.
COCONUT STICKY RICE
3. Soak rice in a bowl of water for 30 minutes.
4. Place rice in a pan with water; simmer on low, covered for 20 minutes.
5. Combine the coconut milk, sugar and salt in a pan; heat until sugar is melted, set aside.
6. Gently stir rice to release steam; mix in coconut liquid, combining quickly. Allow for the rice to sit for a few minutes to absorb the liquid.
ASIAN CABBAGE SLAW
7. Combine the vegetables together in a bowl.
8. In another bowl; whisk together the oil, vinegar, soy sauce, ginger and hot sauce.
9. Pour the dressing over the vegetables, toss well.
PLATE ASSEMBLY
10. Per portion, serve 1 Citrus Seasoned Salmon filet atop ½ cup Coconut Sticky Rice along the side of ½ cup Asian Cabbage Slaw. Garnish with 2 lime wedges and diced green onion.
