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juice of 2 limes
juice of 1 orange
1-inch chunk of ginger, scrubbed and sliced into coins
3–4 cloves garlic, peeled and smashed
1 teaspoon Haddar Kosher Salt
2 skin-on fillets of salmon, 6–8 ounces each
3/4 cup sushi rice or other short grain white rice
14-ounce can full fat coconut milk
1/2 cup water
2 teaspoons salt
juice of 1 lime
2 Persian cucumbers, thinly sliced
2 teaspoons Gefen Honey
2 teaspoons rice vinegar
1 teaspoon Haddar Kosher Salt
1/2 teaspoon red pepper flakes
1 teaspoon toasted sesame seeds
toasted sesame seeds
sliced scallions
flaky salt
Preheat the oven to 375 degrees Fahrenheit.
In a colander, rinse the rice until the water runs clear.
Bring coconut milk, water, and salt to a simmer in a small saucepan with a tight-fitting lid. Add rinsed rice and stir. Cook five to seven minutes or until liquid has mostly evaporated. Stir, cover the pot, and bake in preheated oven for 18–20 minutes. Carefully remove the lid and stir the lime juice into the rice. Cover and allow to rest while the fish poaches.
To prepare the poaching liquid, add the tea bags and aromatics into a large, wide saucepan or deep skillet. Fill the skillet three-fourths to the top with water. Bring to a boil and then reduce to a simmer.
Season the salmon fillets with salt. Gently slide the salmon into the poaching liquid, making sure the liquid covers the fish. Cook six to eight minutes until salmon is tender and cooked throughout. Carefully remove the fish using a wide spatula. Drain on paper towels.
Combine all ingredients in a small bowl and allow to marinate 10 minutes before serving.
Place rice and salmon in a shallow serving bowl and top with cucumber salad. Garnish as desired.
Sponsored by Wissotzky
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