Salmon with Cilantro-Yogurt Sauce + Red Pepper Coconut Rice

I love any semblance of a tzatiki sauce and this was a great one. It paired really nicely with a simple fish and the rice was a great accompaniment. Remember how I LOVE coconut rice? This one is no different. 

1/2 c 2% Greek Style Yogurt (we use Chobani)
1/4 c peeled, finely chopped cucumber
2 tbsp chopped fresh cilantro
1/2 tsp fresh lime juice
1/8 tsp salt
2 tsp olive oil
4  (6 oz) artic char or salmon fillets
1/2 tsp salt
1/4 tsp black pepper

1. Combine first 5 ingredients; chill.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 tsp salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.

Red Pepper Coconut Rice

1 c Jasmine rice
1/4 tsp salt
1/4 tsp crushed red pepper
1 can light coconut milk.
1/4 c diced red bell pepper

Bring first 4 ingredients to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat and stir in red bell pepper. Cover and let stand 5 minutes.

Both recipes from Cooking Light.

Mango Rice Salad with Grilled Shrimp

This is from Cooking Through the Seasons. My favorite cookbook of all time. This was really delicious and a great grilling recipe. It will definitely be one of the first that I whip out next spring/summer. This recipe really turned me on to coconut rice as I am NOT a coconut lover but coconut rice is great.

1 tbsp minced fresh garlic

1 tbsp minced peeled fresh ginger

1 tbsp low sodium soy sauce

4 tsp curry powder

1/8 tsp ground red pepper

1/8 tsp ground cumin

1.5 lbs medium shrimp, peeled and deveined

2 cups water

2/3 c light coconut milk

1 1/4 cup shredded carrot

2 c diced peeled mango (about 2 mangoes)

1.5 c diced red bell pepper

1/2 c sliced green onions

1 tbsp chopped fresh cilantro

1 tbsp chopped fresh parlsey

2 tbsp fresh lime juice

1/2 tsp salt

1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill1 hour.

2. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients; toss gently to combine.

3. Prepare grill or grill pan to medium-high heat.

4. Thread 3 shrimp onto each of 12 skewers. Place skewers on grill rack or grill pan coated until shrimp are done. Serve kebabes over salad and garnish cilantro springs if desired.

Veggie Fried Rice

I went to the Farmer's Market, picked up what looked really fresh and threw it into a veggie fried rice. I've been a huge blog slacker so I've had these pictures on my camera, but no other record of how I actually cooked it. I looked up a couple of fried rice recipes and just kind of threw them all together. So this is what it is. There's an egg, green beans, bell peppers, onions, rice, and a few asian seasonings/sauces that I have hanging around. I love that I'm feeling comfortable enough in the kitchen to just wing it sometimes.

Summer Corn Rice Pilaf

On our way back from Virginia Beach in June, we stopped at a Baybreeze Farms stand on our way home for various fruits and vegetables, but most importantly, fresh sweet corn. I had a special recipe in mind for this corn...my favorite rice recipe in the world...Summer Corn Rice Pilaf. This was my special request dish anytime I would come home from college. It is practically perfect in every way. I could eat this rice all the time and never, ever tire of it.

2 tablespoons unsalted butter, melted
1 cup Basmati rice, uncooked (Basmati rice is key!)
4 ears of corn, shaved from cob
4 shallots, sliced
pinches of sugar, salt, and pepper
1/4 cup mint leaves, chopped

1. Melt 1 TB butter in a small saucepan and add the rice and stir until it is well coated. Add water, increase heat to high, and bring to a boil. Reduce heat to medium low, cover, and simmer until all of the water is absorbed and the rice is tender when bitten, about 18-20 minutes. Remove from heat, uncover, fluff with a fork.

2. Meanwhile, in a large skillet over medium heat, melt remaining butter and add corn kernels, shallots, and the pinches of salt, sugar, and pepper. Cook, stirring occassionally to prevent burning, until corn and shallots are soft and tender, about 5 minutes. Remove from heat.

3. Combine rice and corn mixture in a medium bowl. Add mint and toss to combine. Add salt and pepper to taste. Serve.