Monday, January 4, 2016

Grilled Lime Coconut Chicken

INGREDIENTS
    Chicken and Marinade/Sauce:
  • 3 tablespoons oil
  • Zest and juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons curry powder
  • 1/2 cup canned coconut milk, light or regular
  • pinch cayenne pepper
  • 2 pounds boneless, skinless chicken breasts (see note above)
  • 1/4 cup chopped fresh cilantro
  • Fresh limes, cut into wedges
  • Coconut Rice:
  • 1 cup jasmine rice
  • 1 cup canned coconut milk, light or regular
  • 1 cup water
  • 1/2 teaspoon salt
DIRECTIONS
  1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
  2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
  3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
  4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

Baked Salmon Dijon

Ingredients

  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans

  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish

Directions


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Firecracker Grilled Salmon

Ingredients

  • 8 (4 ounce) fillets salmon
  • 1/2 cup peanut oil
  • 4 tablespoons soy sauce
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons green onions, chopped
  • 3 teaspoons brown sugar

  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt

Directions


  1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
  2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
  3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.