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Show 02.10
Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Coconut Salmon, Pineapple Salsa, Herbed Rice & Broccoli w/ Lemon
Guest Chef Patrica Mendez

Coconut Salmon
Makes 2 servings

Nonstick cooking spray
1/3 cup cornstarch
3/4 teaspoon salt 
1/4 to 1/2 teaspoon ground cayenne pepper
2 large egg whites
1 1/2 cups sweetened flaked coconut (baking aisle)
1 pound salmon fillet, skinless, wild caught or, if not available, farm raised

Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray. Combine the cornstarch, salt, and cayenne in a shallow dish. In a medium bowl with an electric mixer, beat the egg whites on medium-high speed until white and frothy, about 2 minutes. Put the coconut in a separate shallow dish.
Cut the salmon into 2 pieces. Wash and dry with a paper towel. Coat each piece of salmon with the cornstarch mixture, then with the egg whites, and then with the coconut. Place on the baking sheet.
Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 10 to 12 minutes more, depending on the thickness of the fish, until the flesh is no longer red but pink and flaky and the coconut is browned. Do not overcook.

Pineapple Salsa
Makes about 1 1/2 cups

1 cup finely chopped fresh pineapple
1/4 cup chopped cilantro
1/4 cup finely chopped red onion
1 jalapeño chile, finely chopped
1/2 red bell pepper, seeds removed, finely chopped
Juice of 1 lime
Dash of bottled hot sauce, such as Tapatio or Cholula
Salt and freshly ground black pepper to taste

In a medium bowl, combine the pineapple, cilantro, onion, jalapeño, bell pepper, lime juice, hot sauce, and salt and pepper to taste. Cover and refrigerate until ready to use. Serve alongside or on top of the salmon.

Aromatic Herbed Rice
Makes 2 servings

2 tablespoons canola oil
2 cloves garlic, finely chopped
3/4 cup uncooked jasmine or basmati rice
1 1/2 cups hot water
1 sprig fresh thyme (produce section)
1 sprig fresh oregano (produce section)
1 bay leaf
2 teaspoons finely chopped cilantro or flat-leaf (Italian) parsley
Salt and freshly ground black pepper to taste

Heat the oil in a medium saucepan over medium heat, add the garlic, and cook for 1 to 2 minutes, until fragrant. Add the rice and cook, stirring constantly, for about 1 minute. Add the hot water, thyme, oregano, and bay leaf. Cover and simmer over low heat for about 20 minutes, or until all of the water is absorbed. Turn off the heat and let the rice sit for 3 to 4 minutes. Remove the bay leaf and the thyme and oregano sprigs. Stir in the cilantro and salt and pepper to taste right before serving.

Broccoli with Lemon and Parmesan
Makes 2 servings

8 ounces fresh broccoli florets
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, softened to room temperature
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Wash and trim the broccoli until the florets are about 2 inches in length. Pour 1 inch of water into a medium saucepan, add the broccoli, cover, and cook over medium heat for 5 to 6 minutes, or until the broccoli is just tender when speared with a fork. Drain well in a colander. In a serving bowl, combine the broccoli, lemon juice, butter, and Parmesan cheese. Toss carefully until the butter melts, and add salt and pepper to taste. Serve immediately.