Yield: 10 servings
Mojito (recipe follows) – as needed
Salmon 10 – 7 to 8 oz. pieces
Nishiki rice (see note) – 1 1/2 lb.
Small white onion – diced 2
Chicken stock – 3/4 gal.
Coconut milk – 1 cup
Shredded coconut – 2 oz.
Green onion, sliced – 15 oz.
Salt – to taste
White pepper – to taste
Lime zest – from 1/2 lime
Lemongrass – 10 stalks
Banana leaf – 1 pack
Jasmine tea brewed – 3 cups
Butter – 3 oz.
Nutmeg, ground – to taste
- Pour enough mojito over salmon to cover; marinate overnight in refrigerator. Reserve remaining mojito.
- Prepare rice. Sweat onions and add rice; coat well with onions. Add stock and coconut milk. Cover; cook in 350F oven 20 minutes. Remove from oven; mix in coconut, scallion and zest. Season to taste with salt and pepper; set aside.
- Remove salmon from marinade. Skewer each piece lengthwise with 1 stalk lemongrass. Wrap with banana leaf; secure with butcher’s string. Braise salmon in jasmine tea in oven 5 to 8 minutes.
- Remove from oven. Open banana leaf, remove string and pour more mojito over salmon. Reduce tea; whisk in butter; season to taste with nutmeg, salt and pepper. Arrange salmon and rice on serving plate. Pour tea sauce around rice.
Note: Nishiki is a short-grain, high-starch Japanese rice. Arborio can be substituted.
In bowl, mix 1 bunch chopped cilantro, 1/2 bunch chopped Thai basil, 1 bunch chopped parsley, 1 oz. minced garlic, 24 oz. olive oil and 4 oz. each lime juice and orange juice. Season to taste.