- 1 wild salmon (1 or 1 1/2 lbs)
- 1 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cumin
- 1/4 cup cilantro
- 1/4 cup parsley
Sprinkle salmon with spices, drizzle on some oil and rub the spices out evenly. Top with cilantro and parsley and a little more oil. Cook in the oven, or on a grill until finished (about 15 minutes). Serve with a lemon.
|I love jasmine rice, it always cooks perfectly|
- 1 cup jasmine rice
- 1 3/4 cups of water
- 2 teaspoons of butter
- 2-3 garlic cloves, minced
- 1/4 cup of chopped cilantro
Add the garlic and butter to a medium saucepan over medium-high heat. Cook for a few seconds until fragrant then add the water. Bring the water to a boil and slowly stir in the rice. Bring to a boil again and turn down heat to a simmer, quickly stir in the cilantro, cover and cook for 9 minutes. Remove from heat, uncover, fluff the rice with a fork and leave uncovered to "dry" for 5-10 minutes.
The rice will make your entire house smell heavenly, I promise.
The dressing for the salad was easy to make. I didn't measure it out because I tend to taste dressing as I go along. Just add oil and vinegar in the typical ratio that you use (3 oil, 1 vinegar). I used rice vinegar, but next time I will probably replace the vinegar with lemon juice. If you're making enough dressing for roughly 3 people, then add about 1/2 teaspoon of Dijon mustard, a tiny bit of honey, some s/p, and around 4 cloves of roasted garlic (maybe more depending on the size). Put everything into a blender and blend well. The color should be a pretty pale yellow. Pour over your favorite lettuce.
Linking to: Hearth and Soul, Tasty Tuesday, and Tempt My Tummy Tuesday.