Culinary Delight #11: Ginger-Tomato Salmon with Coconut Jasmine Rice

#tbt to last night’s dinner! Ginger-tomato salmon with coconut jasmine rice. I think it’s a keeper!

Coconut jasmine rice (Start making this first):

1 cup jasmine rice (though I had basmati rice handy and used that instead)
1 1/4 cups chicken stock
3/4 cup coconut milk
1 tsp sesame oil (I used olive oil)
1/4 cup pre-sliced green onions
1/4 tsp sea salt

Place the rice, stock, coconut milk, and oil into a saucepan, and bring to a boil. Cover and reduce heat to low. Simmer 18-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork, then stir in the salt and green onions.

GInger-tomato salmon

2 cloves garlic (I just threw in a heaping teaspoon of minced garlic)
2 tsp ginger paste
1 cup chicken stock
1 cup coconut milk
1 1/2 lb salmon fillets, skin removed
1 (14.5 oz) can petite diced tomatoes, drained
1/4 cup pre-sliced green onions
Salt & pepper to taste

Preheat a large saute pan on medium-high for 2-3 minutes. Place garlic, ginger, stock, and coconut milk in pan and bring to a boil. Meanwhile, season salmon on both sides with salt and pepper.

Add tomatoes and salmon to the sauce, then reduce heat to medium-low. Cook 8-10 minutes, basting fish with sauce occasionally, or until the salmon is 145 degrees (or opaque and separates easily). Place salmon and sauce on rice, then sprinkle with green onions and serve!

Proof that I don’t solely eat Mac n’ Cheese and cupcakes for #dinner. #salmon #broccoli #healthy #nutrition #latergram #thishappensmoreoftenthanyouwouldthink (at Somewhere In Georgia)

“The art of dining well is no slight art, the pleasure not a slight pleasure.” (Michel de Montaigne.)

Belated anniversary #dinner collage #latergram #epicrestaurant

Last night we had an impromptu candlelit steak dinner with tomato caprese and red wine. Godiva chocolate bars for dessert. I feel like we should have used our nice china! But like I said – it was truly impromptu. The mood was killed when Chuck made me watch Mission Impossible 4 right afterwards anyway 😉

It’s Chuck’s last weekend before he leaves for 29 Palms for a month, for pre-deployment training. At least I get him for Thanksgiving Day – and he will be back just time for Christmas!

I’m actually so ready to get this deployment on the road! The limbo stage is annoying. I think both of us are ready…

See, I promise I eat healthy most of the time. Baked chicken on a bed of spinach, pears, broccoli, and tomatoes, sprinkled with feta cheese. Of course, there was apple crisp for dessert…does that ruin it?

(Taken with Instagram)

Apple & Brown Sugar Soy Chicken

Fall dinner. Apple and brown sugar soy chicken from the crockpot. Apple crisp for dessert. All courtesy of the millions of apples we picked in Charlottesville the other week! The house smells decadent 🙂

The meal itself was super easy to make. Chicken breasts. 1 cup of apple juice. A few tablespoons of lemon juice. 1/2 cup soy sauce. 1/2 cup brown sugar (or to taste.) Toss in a few apple slices, if you have them. Cook on low in the crockpot for 6-8 hours. Serve over rice!

The apple crisp was good but not worth sharing yet – I have a better recipe Ill try later!

(Taken with Instagram)