Seahawks Game Day Newsletter 8 Dec 10th Seattle_digital - Page 77

WITH ANGI BOSELLI Presented by CEDAR PLANK SALMON STEAK WITH TROPICAL FRUIT SALSA AND COCONUT RICE Salsa Preheat grill to medium heat. INGREDIENTS Place plank on heated grill 3-5 minutes until hot. Flip plank over, place salmon on plank, and season with salt. Cook 15 minutes, depending on thickness of fi sh. Remove from plank when done; serve with salsa. 1 mango, small dice 1 small papaya, small dice 1/2 pineapple, small dice 1 red bell pepper, small dice 1 jalapeno, seeded and minced 2 teaspoons ground cumin, toasted 3 tablespoons cilantro, chopped 1 lime, juiced Sea salt and cracked black pepper 2 tablespoons grape seed oil 1 tablespoon soy sauce 3 tablespoons light brown sugar 3 bourbon 1/2 teaspoon ground ginger 1/2 teaspoon lemon juice 1 1/2 lb salmon steaks METHOD Mix together fruits, red bell pepper and jalapeno in a mixing bowl. Add cumin, cilantro and lime juice. Season with sea salt and pepper; sit 30 minutes, or more, for fl avors to marry. Place oil, soy sauce, sugar, bourbon, ginger and lemon juice in mixing bowl; whisk together. Marinade salmon for 30 minutes. Coconut Rice INGREDIENTS 2 tablespoons grapeseed oil 1 Spanish onion, small dice 2 cups Jasmine rice 2 cups coconut milk 2 cups water 1/2 cup toasted coconut Kosher salt and ground white pepper METHOD Heat a large saucepot with grapeseed oil. Add diced onion and cook until translucent. Add rice and stir to coat each grain separately. Add coconut milk and water. Bring to a boil and cover with a lid. Leave on high heat. When steam starts to escape, wait 1 minute then turn burner off. Once 30 minutes has elapsed, take lid off, add coconut; fl uff rice with a fork. Season rice with salt and pepper to taste