I was rooting around in the fridge for lunch the other day and came across a pair of salmon steaks that needed to be cooked off. It was a beautiful day so I cranked up the BBQ. A little experimenting resulted in this delicious cilantro-citrus sauce that goes well with most light fish and even shrimp.
Grilled Salmon with Cilantro-Citrus Sauce and Coconut-Lime Rice:
4 – 6oz salmon steaks
1 zucchini, cut into 1/2″ slices on the bias
Drizzle the salmon steaks with olive oil and season with salt and pepper. Toss zucchini is a bowl with olive oil, salt and pepper. With BBQ on high, sear salmon for 2-3 minutes, or until it doesn’t stick to the grill. Grill zucchini at the same time. Flip and sear second side. Reduce heat to medium/low/medium and cook until salmon is just cooked through, about 5 minutes.
For the sauce:
1/8 cup grapefruit juice
1/2 lemon, zested and juiced
1/4 cup olive oil
1/2 bunch cilantro
1 tsp honey
salt and pepper, to taste
Combine all ingredients in a blender and blend until smooth.
For the rice:
1 cup basmati rice, rinsed and soaked for 3o minutes
1 1/2 cups coconut milk
2 tbsps olive oil
1 kaffir lime leaf (available at TNT in NE Calgary)
1 tsp salt
1/4 lemon, zested and juiced
Heat olive oil in a pot then stir rice in until well coated. Bring coconut milk to a boil in a separate pot then add to the rice along with the lime leaf, salt, lemon juice and zest. Reduce heat to simmer, cover and cook for 15-20 minutes, or until liquid is absorbed. Fluff with a fork.
Serve and enjoy!