Friday, August 24, 2012

Coconut Sugar Glazed Salmon & Garam Masala Brown Basmati

Sweet, Spicy...Bursting with Flavor!  I love Salmon and try to eat it regularly.  One thing I love about it is it's so vertile like chicken, just add your favorite seasonings and it takes on whatever you want it to be.  Last night I wanted a lot of flavor and only protein and rice.  So I had to pack the punch.  My new favorite ingredient...Coconut Sugar.  

Coconut Sugar – Becoming known as one of the best natural sweetener that is non-toxic.  It is a whole food that is derived from the sap that drips from the coconut flower which is grown organically.  It is unrefined and not highly processed such as brown or other sugars.

Love it.  It's similar to brown sugar and so much better for you... 

Mix up some Garam Masala mix and keep in your pantry.  It will transform rice wonderfully.  I thought I had chicken broth in the cabinet and accidently picked up beef broth.  It made the rice nice and rich with the garam masala.  

Here is how I did it...

Garam Masala Mix 

4 tbsps Coriander Seeds
1 tbsp Cumin Seeds
1 tbsp Black Peppercorns
1 ½ tsps Black Cumin Seeds
1 ½ tsps Dry Ginger
¾ tsp Black Cardamom (3-4 pods)
¾ tsp Cloves
¾ tsp Cinnamon (2 X 1” pieces)
¾ tsp Crushed bay leaves

Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. 

When the spices are roasted turn off the heat and allow them to cool. 

Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. 

Grind them all together, to a fine powder in a clean, dry coffee grinder. 

Store in an air-tight container in a cool, dark place.

 Coconut Glazed Salmon

1 Salmon Filet (1lb)
1 tsp Summer Salt Seasoning Mix
2 tbsp Coconut Aminos (Soy Replacement)
2 tbsp Coconut Sugar
1 tbsp Sesame Seeds

Rub salmon filet with summer salt seasoning mix.  
Sprinkle on coconut aminos and top with coconut sugar and then sesame seeds.
Grill or bake at 400 degree temperature for at least 20 minutes.  
The coconut will start to caramelize the top as it bakes.

Garam Masala Brown Basmati Rice

1 Cup Brown Basmati Rice, rinsed
1 3/4 Cup Beef Broth
2 Tbsp Coconut Oil, Divided
1 Tbsp Garam Masala Seasoning Mix
1/4 Cup Onion, Finely Diced
3 Tbsp Cilantro, Chopped
Himalayan Pink Sea Salt (to taste)

In medium size pot over medium high heat, add 1 tbsp coconut oil and rinsed brown basmati rice.  Coat rice thoroughly and then add the garam masala seasoning mix.  Mix to coat with seasoning and let it bloom in oil.

Add beef broth and cover, lowering heat to a low simmer and cook covered for 40 minutes.

Fluff with fork and add the remaining 1 tbsp coconut oil, diced onions and fresh cilantro to mix into rice prior to serving.  Season with Himalayan Pink Sea Salt to taste.

Summer Salt
(I call this summer salt because it gets used all summer long when grilling.  It's excellent on just about anything!  Move over Morton's...)

1 Cup Himalayan Pink Sea Salt, Fine Grain
3 tsp  Smoked Paprika
1 tsp  Black Mustard Seeds (optional - but I like it!)
2 tsp Oregano, Dried & Crushed
1 tsp  Thyme, Dried & Crushed
1 tsp   Yellow Curry Powder (not hot, just great flavor)
2 tsp  Onion Powder

Mix all ingredients together and store in a cool dark place in an airtight glass jar.

Hope you enjoy these today...

Make it a great day!


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