Saturday, August 27, 2022
Tuesday, August 23, 2022
For the sauce: Combine soy sauce, fish sauce, honey, ginger, and chili paste. Set aside.
For the coconut rice: In a pot bring to a boil the coconut milk and water. Add the rice, salt, and lime juice. Cover and cook on low for 10 min. Turn off heat and let the rice sit for 25 minutes. Do not uncover to stir or look!
For the mango peach salsa: Combine the mango, peach, cilantro, basil, and lime. Set aside.
For the candied jalapeno: Put sliced jalapeno in a jar with a lid. Next, in a small pot, bring the honey to a gentle boil. Simmer over low for 3 minutes. Pour honey over the jalapeno. Add the apple cider vinegar and salt. Stir. Let cool complete. Refrigerate.
To make the salmon: (Note: When you cube the salmon, remove the skin if you want. I cubed and then used a small knife to cut off the skin. You can do it later as well. )
Rinse the salmon with water and pat dry.
Melt the butter in a cast iron skillet. Add the salmon skin side down. Cook for 3 minutes until skin is crisp. Flip and reduce heat. Add the garlic. Cook for another minute. Add the sauce. Transfer the salmon to a plate. (Remove the skin now if you didn't do so earlier) Add 1/4 cup water to the skillet to deglaze while on a low simmer.
Layer the rice, salmon, sauce, mango peach salsa, and candied jalapeno. Enjoy!
Source: Half Baked Harvest