Salmon with Spices and Basmati Rice
When my friend Jeremy heard I never had steamed Blue Crabs, he got a big pot, 4 dozen Blue crabs, lots of beer and we had a rooftop party with friends. It so messy to eat the steamed crabs, covered with the spice rub, “secret” family recipe, yet so delicious. This is my interpretation with salmon.
2 – 4” wide pieces of Salmon fillet
½ tablespoon salt
1 garlic clove
1 shallot, minced
½ tablespoon oregano
½ tablespoon fresh thyme
½ tablespoon fresh basil
1 tablespoon honey
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon Old Bay Seasoning
½ tablespoon s olive oil
1 cup basmati rice
1 tablespoon butter
Salt to taste
3 tablespoon chopped scallions
3 tablespoon chopped parsley
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
1/2 tablespoon mustard
Salt and freshly ground black pepper
In a small skillet, heat ½ tbs olive oil and sauté shallots until translucent and soft.
Put garlic and sautéed shallot into a food processor with all herbs and olive oil and pulse several times to grind. Add the honey and pulse several times until the mixture is smooth.
Preheat oven to 375 degrees F.
Line a shallow sheet pan with parchment paper.
Wash the salmon and pad it with paper towel to remove excess water. Place salmon skin-side down on the paper. Season with salt and spread a thin layer of herb mixture on top of each fillet. Bake for 15 min.
Bring a pot with 1.5 cup of water to a boil. Lower the heat to simmer. Add pinch of salt and I tbs butter and ¾ cup basmati rice. Mix well. Cover the pot with a lid and let it cook for 10 min while stirring occasionally. Leave covered for 5 min.
Mash avocados with a fork or a grinder until soft and creamy.
Add the rest of the ingredients and mix well. Serve chilled.