Join us at our demo kiosk anytime between 3:00-5:00 p.m. on Saturday, March 20 for a taste of this dish!
Eat like a king or queen tonight! We have a new, fresh way to combine healthy greens, wild salmon and forbidden rice! The salmon is cooked in coconut milk and flavored with traditional Thai spices, Kaffir lime leaves and ginger. Your choice of greens, such as kale, collards, mustard, dandelion or swiss chard are in in our simple Garlicky Braised Greens recipe, a recipe suitable to make even for the inexperienced cook. If you are not familiar with greens, start with kale, as it has a milder taste. Serve the salmon and greens alongside black forbidden rice, which was once truly "forbidden" as it was considered the Emperor’s rice and no one else was permitted to eat it.
Serves 2 (large portions) or 4 (small portions)
For the fish:
2 small shallots, chopped
1 large lime, halved
2 kaffir lime leaves
2 cloves of garlic, chopped
1 Tbsp. slivered ginger root
13.5 oz coconut milk
1/2 C. vegetable or chicken stock
2 Tbsp. soy sauce or fish sauce
1 small jalapeno, seeds removed and chopped
1 small red bell pepper, chopped
1 1/2 lbs salmon filet, skinned and cubed
1/2 C. fresh basil (Thai, if possible), coarsely chopped
For the rice:
1 C. black forbidden rice
2 Tbsp. olive oil
4 Tbsp. onion, minced
1 3/4 C. boiling water
1/4 tsp. salt
To cook rice: In a 1 quart sauce pan heat the oil over medium flame, add onions and sauté until translucent, about 5 minutes, making sure not to color. Stir in rice and coat with oil until rice is hot. Stir in salted boiling water. Simmer, covered with a lid, over low heat for 30 minutes, and let rest for 5 minutes.
Meanwhile, in a 4-quart pot, combine the shallots, lime halves, lime leaves, garlic and ginger, coconut milk, chicken stock, fish sauce or soy sauce, and jalapeno and bell peppers. Heat to a simmer. Cut the salmon in 1-inch pieces, and when the peppers are tender, add the salmon cubes. Simmer gently for 3-5 minutes, cut a piece of salmon in half to test for doneness. Check to see if the broth needs more fish/soy sauce. Just before you take the pot off the heat, add the basil leaves. Scoop some forbidden rice in each serving bowl, and ladle stew over the top.
Garlicky Braised Greens with Balsamic Vinegar and Capers
4 cloves garlic, peeled
3 Tbsp. extra virgin olive oil
2 Tbsp. capers, drained
1 lb greens (kale, collards, mustard, dandelion or swiss chard)stemmed, cut into 1-inch pieces
1/2 tsp. salt
Black pepper to taste
1 tsp. balsamic vinegar
Use a heavy knife turned on its side to first crush each garlic clove, then slice each clove in half. Heat oil in a large pot over medium heat. Add garlic and cook 2 minutes, stirring until it begins to brown. Add capers, and continue stirring for another minute. Add greens, salt, pepper, and 1/2 cup of water. Keep the greens moving as they wilt, then turn the heat down and cover the pot. Let the greens cook for a few minutes. Just before serving, remove the cover and turn up the heat to cook off any remaining liquid. Remove from heat, stir in vinegar, and serve hot.