Seahawks Game Day Newsletter 8 Dec 10th Seattle_digital | Page 77

WITH ANGI BOSELLI
Presented by
CEDAR PLANK
SALMON STEAK WITH
TROPICAL FRUIT SALSA
AND COCONUT RICE
Salsa Preheat grill to medium heat.
INGREDIENTS Place plank on heated grill 3-5 minutes until hot. Flip
plank over, place salmon on plank, and season with
salt. Cook 15 minutes, depending on thickness of
fi sh. Remove from plank when done; serve with salsa.
1 mango, small dice
1 small papaya, small dice
1/2 pineapple, small dice
1 red bell pepper, small dice
1 jalapeno, seeded and minced
2 teaspoons ground cumin, toasted
3 tablespoons cilantro, chopped
1 lime, juiced
Sea salt and cracked black pepper
2 tablespoons grape seed oil
1 tablespoon soy sauce
3 tablespoons light brown sugar
3 bourbon
1/2 teaspoon ground ginger
1/2 teaspoon lemon juice
1 1/2 lb salmon steaks
METHOD
Mix together fruits, red bell pepper and jalapeno in
a mixing bowl. Add cumin, cilantro and lime juice.
Season with sea salt and pepper; sit 30 minutes, or
more, for fl avors to marry.
Place oil, soy sauce, sugar, bourbon, ginger and
lemon juice in mixing bowl; whisk together. Marinade
salmon for 30 minutes.
Coconut Rice
INGREDIENTS
2 tablespoons grapeseed oil
1 Spanish onion, small dice
2 cups Jasmine rice
2 cups coconut milk
2 cups water
1/2 cup toasted coconut
Kosher salt and ground white pepper
METHOD
Heat a large saucepot with grapeseed oil. Add diced
onion and cook until translucent. Add rice and stir to
coat each grain separately.
Add coconut milk and water. Bring to a boil and cover
with a lid. Leave on high heat. When steam starts to
escape, wait 1 minute then turn burner off.
Once 30 minutes has elapsed, take lid off, add
coconut; fl uff rice with a fork. Season rice with salt
and pepper to taste