Born in "THE" Bronx, raised on Long Island...stints in Rochester, NY; Manhattan, NY; Andover, MA; Montclair & West Windsor, NJ and now Memphis, TN., our cuisine of birth is Italian, but we enjoy cooking Chinese, Mexican, American and hodge-podge.

Our recipes will be as accurate as possible, but you see, I rarely measure things. I prefer to combine based upon taste.

Also, I will use brand names on occasion, but am not sponsored by any company and these mentions do not put cash into my pocket.

Music is my other love & we will share music related to food (in even the smallest sense) with y'all with every new post.


Monday, June 8, 2009

Grilled Salmon with Crunchy Sweet Mustard Vinaigrette

This pst was previously published on September 15, 2008 on my main blog, BIG LEATHER COUCH...

Friday I came home from work and waited for this beautiful woman to arrive...when she did, she came in dressed to the nines...see...(all pics enlarge upon clicking)

She said it was to thank me for "just being there"...How can you not love someone like that? And TRAVIS...check out the new shoes....THUMP!


So, I had taken some Salmon Fillets out of the freezer the night before and had gone to my "Boy Meets Grill" cookbook by Bobby Flay and found a recipe that looked great. Grilled Salmon with Crunchy Sweet Mustard Vinaigrette. His suggested side dish was Coconut Basmati Rice Salad...

On the way home from work, I had stopped at the store and picked up the ingredients I needed...

The Vinaigrette is made with white wine Vinegar, dijon mustard, a shallot chopped fine, honey and olive oil...
For the rice, you slice a small onion thin and mince some garlic and saute in some canola oil and then add the rice and stir for a few minutes
.
You then add coconut milk and water which has been brought to a simmer in another pot and bring it to a boil, cover tight and let it cook on very low heat for 20 minutes.

When it is done, you fold in the chopped scallions and the shredded coconut.

For the Salmon you heat the grill to high (or in my case the grill pan), brush the salmon on both sides with some olive oil, and and put it skin side down. Cook for 5-6 minutes and brown the skin, then turn the fish and lower the heat (or move to a cooler part of the grill) and cook 4-5 minutes more.

Spoon some rice onto the plate, then lay the fish on top and spoon a few tablespoons of the Vinaigrette over it.



It was YUMMERS....

Full recipe on request.

3 spices added:

Ralph said...

A great looking meal. If we 'eat with our eyes', I am full just looking. I love working with Basmati rice, the perfumed popcorn smell is in itself a great apertif. The shallots ad some nuttiness, the honey smooths it out and the Dijon mustard a subtle kick. Nice eatin' in Memphis!

Travis said...

Sorry...I got distracted by shapely calf tapering to the well turned ankle and the lovely toes slipped delicately into the shoe.

Uhm...

Did you say something else?

Dana said...

Oh my goodness, that looks good! It's 9:30 at night and I want to make it! Wonder if I can run to the store real quick...

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