Gold Coconut Broken Rice with Tamarind-Glazed Salmon
INGREDIENTS
BROKEN RICE AND SALMON
2 teaspoons salt
2 cups Carolina gold rice grits
4 tablespoons butter, divided
1 small onion, finely diced
2 cloves garlic, grated
1 cup coconut milk
nonstick cooking spray
4 (4-ounce) center cut, skin on, salmon fillets
1 recipe Tamarind-Ginger Glaze (recipe above)
4 scallions, sliced on the bias, for garnish
TAMARIND-GINGER GLAZE
2 tablespoons tamarind paste, seeds removed
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons grated fresh ginger
2 tablespoons rice wine vinegar
2 tablespoons light brown sugar
DIRECTIONS
For the Tamarind-Ginger Glaze:
Place the tamarind in a small bowl and add 2 tablespoons of hot water and stir to combine. Set aside for 5 minutes.
Place the tamarind mixture, fish sauce, soy sauce, ginger, rice wine vinegar and brown sugar in a small saucepan and set over medium heat. Bring to a simmer and cook until reduced to ½ cup, about 10 minutes.
For the broken rice and salmon:
1. Bring 4 cups water and the salt to a boil in a large saucepan. Stir the grits into the boiling water and season with salt. Reduce the heat to maintain a simmer and cook until the rice is almost tender, about 20 minutes.
2. Place 1 tablespoon of butter into a small sauté pan, set over medium heat and, when the butter melts, add the onion and garlic, and cook until the onion is translucent, about 5 minutes. Remove from the heat and set aside.
3. Once the rice is almost tender, add the onion mixture and coconut milk and heat through. Add the remaining butter and stir to melt. Cover and set aside until ready to serve.
4. Preheat the oven to the high broil function. Spray a baking dish with non-stick spray. Add the salmon fillets to the dish and brush generously with the Tamarind-Ginger Glaze. Place in the oven 5 inches from the broiler and cook for 5-6 minutes, or until just cooked through.
To serve:
Serve grits topped with salmon, drizzled with remaining glaze and garnished with scallions.