Wild-Caught Salmon Satay with Asian-Style Pesto
Thaw salmon if frozen. Rinse salmon; pat dry with paper towels. Set aside.Advertisement
Heat 2 teaspoons of the grapeseed (or canola) oil in a medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Stir in broth and rice. Bring to boiling; reduce heat. Simmer, covered, for about 45 minutes or until the rice is tender. Cover and keep warm.
Meanwhile, prepare pesto. Combine mint, parsley, lemongrass (if using), lime juice, 1 tablespoon grapeseed oil (or canola), the jalapeño, ginger, garlic, sesame oil, and salt in a small food processor or blender. Cover and process or blend until combined; set aside.
Cut the salmon into 12 equal pieces. Insert a skewer into each piece of salmon. Brush the salmon with the the remaining 3 teaspoons grapeseed (or canola) oil. Cook the salmon in a large skillet or on a griddle for 4 to 6 minutes or just until the fish flakes when tested with a fork, turning to cook evenly.
To serve, lightly oil four 3-ounce ramekins or custard cups. Carefully fill each ramekin with the rice mixture and pack lightly. Invert each ramekin onto a warmed serving plate; lift off the ramekin to reveal a nicely molded rice mound. Rest 3 salmon skewers against the rice on each plate. Serve with reserved pesto. Sprinkle sesame seeds over all. Garnish each plate with sprigs of mint, cilantro, and parsley.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Equipment: Twelve 6-inch wooden skewers
3 lean protein, 2 fat, 2 starch