So, the other night I made Wild Coho Salmon Kalbi style(Actually poured Jamaican Jerk sauce on it by accident but poured it off and added the Kalbi. Both are Grilling Sensations brand available at Whole Foods SoCal locations.) The salmon turned out perfect as usual and roasted some baby broccoli to accompany, but something else was need to round things off. A quick glance in the fridge yielded some two day old jasmine rice that I got from a thai restaurant with some Tom Ka Gai. That'll work, just needed to jazz it up a bit.
Heated a heavy skillet with some EVOO but light sesame would also work well. Dropped in a dollop of thai red curry paste and mixed well to distribute evenly. This formed a nice thin paste that I just threw the old rice in, tossed well and allowed it to sizzle a bit to add a nice chewy texture. That's it!, done, fini! Quickly chopped some fresh cilantro for garnish that really made the flavor pop. Next time might add fresh mint and scallion for more flavor. I must say all was delicious to the point that I almost ate too much(if that is even possible.)
Bon appetite, God Bless, and keep it saucey for goodness sake!
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