The late, great, Cha Cha Cha used to put this in a burrito for a special. The special left the building when Unmi sold the restaurant, and I’m so glad I decided to make this last month…and about 4 times since. Every component is delicious but when they’re combined you won’t believe how good it is.
Delicious Salmon and Rice with Green Curry and Amazing Mango Salsa
Serves about 3.
Combine in a bowl:
1 chopped mango
1 handful fresh mint, slightly chopped
1/4 of a medium red onion, slivered
Boil 1 3/4 cup water.
Add 1 cup jasmine rice and 1/4 teaspoon of salt (the salt is very important! Don’t skip it or the finished dish will be bland.)
Stir, turn down the heat and let cook until it’s cooked.
Make green curry sauce:
Heat a teaspoon of coconut oil over medium-low in a small saucepan or frying pan.
Add about 1.5 tablespoons (1/4-1/3 of a small can) of green curry paste. Stir for 30 seconds.
Then add 1 can of coconut milk and bring to a low simmer (don’t let it boil!)
Shake in about 2 tablespoons (?) of fish sauce and 2 teaspoons of brown sugar, and stir until dissolved.
Salt enough salmon for three people and bake it at 450 degrees until it’s done. You could also pan-fry it or broil it. Do what you feel.
Assemble your dinner:
Put the rice in a bowl. Top with salmon and drizzle generously with the curry sauce. Top with a generous handful of the mango/mint/onion.
OR go 20th century style, and wrap it all in a giant tortilla with some romaine lettuce.