1 cup basmati rice washed and rinsed well (I used brown)
2 Tbs olive oil (you can use ghee or butter)
1 tbs panch phoran
Couple coriander seeds
1 Spring onion finely shopped along with the top green part also finely chopped
Garlic scapes finely chopped
A couple thai chilies
2 cups of spinach washed drained dried and coarsely chopped
1.5 cups water or stock
Start by heating a saucepan with until shimmering, then add the spices and let toast and pop for about 45 seconds always stirring. Add the spring onion and sweat for a couple minutes, then half the garlic scapes and half the thai chilies and sauté. Add 1\3 of the spinach and cook down, add 1\3 more and cook, then add the rest of the spinach and cook until the whole mixture is soft and a nice honey brown. At this point add the rice and water, bring to boil, reduce to simmer, cover for about 30 minutes or until almost al dente, at this point add the rest of the chili and garlic scapes, stir and finish the rice. Taste for seasoning.
Turmeric marinated salmon
Awesome piece of new Zealand king salmon
1 tbs olive oil
Rub the turmeric over the salmon mainly the skinless side, cover and refrigerate anywhere from 45 minutes to overnight.
Heat olive oil in nonstick skillet until smoking. The second it starts to smoke put the salmon on skin side down and cook for a few minutes, flip over and cook on all sides until done the way you like. I like my salmon medium rare.
Topping for salmon
a bunch of thai chilies depending on how hot you want it
1\2 cup of basil finely choppedRed and green chili
Honestly this was almost a month ago and I really don’t go by any real recipe so your guess is as good as mine what was in this.. There is defiantly the basil and thai chilies and red chilies and my special chili paste looks like garlic scapes and maybe other stuff.
To plate put the rice on the bottom, then the salmon and top it with the herb mixture and make devil horns.. Rock on