Mango Pico de Gallo
4 Roma tomatoes diced
1 small white onion diced
2 small jalapeno peppers
1 (1/2) bunch of cilantro chopped
2 Tbs. lime juice
1 dash of salt
For the mango pico de gallo mix all ingredients and let chill in a refrigerator.
For the Soy ginger citrus sauce, also mix all ingredients and let chill.
The Coconut Rice:
1.) Finely chop the lemon grass being sure to remove the outer leaves first. Mix into the rice and then place the rice in a pot. Add enough water to the rice to cover it by 3/4 inch.An easy way to measure the water is the knuckle test-the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice just use 1 3/4 cups of water).
2.) Bring the rice to a boil, uncovered.
3.) Then turn the heat down to the lowest setting and let simmer for 20 minutes. (or until cooked through)
4.) Then remove from the heat and let sit for about another 10 minutes.
5.) Finally fluff the rice and slowly add the coconut milk being sure not to have too much liquid. Season with salt and pepper to taste.
For the Vegetables:
1.) Add the vegetables to a pot of boiling water for approximately 3 minutes.
2.) Strain the vegetables and add to a pan with hot olive oil, chopped garlic and shallots. Let cook being sure to mix around the vegetables until they start to get a little browned on the edges. Remove from heat.
For the Salmon:
1.) Preheat oven to 400 degrees.
2.) Season each fillet with a little bit of salt and pepper and add to a hot pan with olive oil topside down. A little secret to getting the salmon to not stick is spray each salmon with Pam or alike products.
3.) Cook the the salmon until the topsides are golden brown and then add to a well oiled pan bottom sides down.
4.) Cook the salmon the rest of the way in the oven for approximately 8 minutes.
5.) Finally, when Salmon is done, Lay out the banana leaf and place Coconut jasmine rice on top. Then Lay down the vegetables. Place Salmon on top of that. Top with Mango Pico de gallo and soy ginger sauce and Bon Appetit!
