Salmon

Lemon
Note: See note from Whiskey recipe.
  • Enough salmon for you and your friends
  • lemon juice and zest
  • kosher salt
  • coriander
  • basil
  • pepper
  • lemon olive oil (or regular)
  • orange wedges
  • lemon wedges
  • brown sugar, brown sugar, brown sugar
  • 1½ to 2 cups dry rice, cooked
  • red onion
  • corn-off-the-cob
  1. Put salmon on cast iron grilling plate. Coat with lemon juice, sprinkle kosher salt, coriander, basil, pepper on salmon. Drip lemon olive oil—slowly so that it puddles on the salmon, once it drips down the onto the cast iron plate, that is enough. Put lemon and orange wedges around the edge of the salmon so that they lean up against it (one lemon and half orange).
  2. Put in 425-450 oven for 16min. Then sprinkle brown sugar on the salmon and put back in for about 20 more min.
  3. Make 1½ to 2 cups rice prior. In a separate pan, cook red onions with olive oil. Add about a cup or a cup and a half of corn kernels and cook until onions are transparent and have lost some color and corn is warm.
  4. Add rice and more oil so that rice is coated but not too oily. Continue to cook and stir so that nothing sticks to pan. Add a very small handful of brown sugar and salt and pepper to taste. Throughout the whole process, add lemon juice periodically as the moisture evaporates. Squeeze the remaining orange and lemon wedges over rice mixture.
  5. When rice is thick but not too dry or too wet, turn off heat and cover while the salmon finishes.
  6. Eat and be happy in your awesomeness and the amount of friends you are about to make happy.

Sweet Potato and Coconut Milk
  • 2tsp coconut oil
  • ½ large white onion
  • 3 garlic cloves, minced
  • 2 sweet potatoes baked at 450 for 1hr with skin on
  • 1 can coconut milk
  • 2 c water or broth
  • 2 dried cayenne peppers
  • 1 tsp cumin
  • ¼ tsp cayenne
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp coriander
  • ¼-½ tsp ground ginger
  • 1 tbsp firmly packed brown sugar
  • 1 roasted red pepper, skinned and cut into thin strips julienned
  • 4 thawed salmon fillets and cut into cubes
  • Juice and zest of 2 lemons
  • 3 handfuls of spinach leaves...if you’re feeling fancy (i.e. if you have it)
  • 2 cups dry brown basmati rice, cooked



  1. Heat oil with onion and garlic in large saucepan over medium heat until they brown slightly.
  2. Add everything from (and including) sweet potatoes to red pepper.
  3. Bring to a boil, reduce heat and simmer until flavors mix about 10 min.
  4. Add salmon and lemon juice, simmer 10min, stirring gently so as not to break up salmon. Once salmon is mostly opaque--you’re done!
  5. Serve over rice. Garnish with the maybe-available spinach.

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