Grilled Salmon with Sweet Soy Glaze, Coconut Glutineous Rice, and Curried Cauliflower
Salmon is one of my favorite fish. It has a unique flavor, and a meatier texture than a lot of fish. It is quite versatile; it can be poached, broiled, grilled, sauteed, heck, it's even good raw as sushi, sashimi, or ceviche. I love to grill it. A three ounce fillet cooks in no time on the grill, and takes to a variety of flavors.
This time, I decided to use more Asian flavors. The spouse had purchased a head of cauliflower, with the intent that I make it curried. I wanted to grill the salmon, and made a glaze with sweet soy sauce, regular soy sauce, fish sauce, and lemon grass. The salmon should go on the grill top side down, and at a 45 degree angle to the grill bars. After about three minutes, rotate the fillet 90 degrees. This will give you nice criss crossed grill marks. As soon as you flip it, brush it with the glaze. I brush it with a second coat, just as I pull it off the grill. It will set nicely while the salmon is resting.
The only rice I had was some glutinous rice, so I made that with coconut milk, shredded unsweetened coconut, and ginger. The rice actually went really well with the salmon. It was slightly sweet, but not excessively so, and matched well with the richness of the salmon.
For my curried cauliflower, I saute the cauliflower in a little butter, then add curry powder, a little hot curry paste, and salt. It's important to not overcook the cauliflower. It should be al dente, but not mushy.
Recipes
Sweet Soy Glaze
In a heavy skillet, melt butter over medium heat. Add cauliflower, saute until mostly done. Add curries and salt, toss to coat cauliflower evenly.
Happy Eating!
