Mojito-glazed Salmon with Coconut Lime Rice

Dish Name : Mojito-glazed Salmon with Coconut Lime Rice

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


  1. Pour enough mojito over salmon to cover; marinate overnight in refrigerator. Reserve remaining mojito.

  2. 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.

  3. 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.

  4. 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.