Salmon with Raspberry Vinaigrette and Coconut Steamed Red Jasmine Rice, and Pea Vines with Tomatoes
Serves 4

Grilled Salmon:
4 ea. 6 oz. portions of wild salmon
seasoning salt
2 tsp. olive oil

Method:

Brush salmon with oil and season.

Place on pre-heated grill and rotate every 3 minutes. Total cook time is approx. 9 minutes.

Coconut Steamed Rice:
12 oz. Red Jasmine Rice
7 ½ oz. Coconut Milk
1 Tbls. Kosher Salt

Method:

Combine ingredients and steam for 1 hour in rice steamer.

Pea vines with tomatoes:
1 lbs. Fresh pea vines
2 garlic cloves, minced
1 tbls. shallots, minced
8. Roma tomatoes
1 tablespoon olive oil
2 tsp. Salty’s Seasoning

Method:

Quarter roma tomatoes and slice out centers. Cut into ¼” strips.

Heat sauté pan with oil until oil shimmer. Add pea vine with garlic and shallots, allowing to sauté for 1 minute. Add tomatoes and seasoning salt and cook for an additional minute.

Raspberry Vinaigrette:
1 pint Fresh red raspberries
2 tablespoons cider vinegar
6 tablespoons olive oil
1 tsp. Kosher Salt
½ tsp. Black pepper, ground

1 garlic clove, minced

Method:

Combine raspberries, vinegar, salt, pepper, and garlic in blender and blend until smooth.

Slowly add oil until well emulsified and hold in refrigerator until needed.

Plating instructions:

Place rice in center of plate and top with sautéed pea vines and tomatoes.

Place cooked salmon on top of vegetables and pour vinaigrette around the rice.