Tandoori Spiced Grilled Salmon Steaks and Thai Style Herbed Jasmine Rice

Tandoori Spiced Grilled Salmon Steaks

2-4 wild salmon steaks

1 tbs. tandoori spice seasoning (you can find this in and Indian Market or Whole Foods)

1-2 tbs. garlic-herb butter (homemade or store bought, such as Kerrygold brand)

1/2 tsp. extra virgin olive oil

Salt and fresh ground pepper to taste

I made these outside on the grill using a grill basket, but you can put it directly onto the grill if you prefer - or indoors on a grill pan.

Rub a bit of olive oil on both sides of fish and season each side with tandoori spice, salt, and pepper. Break off a piece of herb butter and place one on each piece of fish, reserving the rest for later. Grill fish and cook to desired doneness - a bit undercooked is ok, as it will continue to cook once you remove it from the grill. 3-4 minutes on each side should work, depending on the thickness of your fish. Put remaining pieces of herb butter on top and let it melt over the warm fish before serving.

Thai Style Herbed Jasmine Rice

2 pouches of organic frozen Jasmine rice OR 20 oz. cooked Jasmine rice

1/2 stalk (about 1-2 tbs) lemongrass, chopped fine

3/4 cup light coconut milk

3/4 cup defrosted or fresh corn kernels

1/2 cup finely chopped red bell pepper (optional)

1 tbs. fresh chopped ginger

2 Thai basil leaves (optional - substitute regular basil if you can't find these)

2 tbs. fresh chopped cilantro

1 tbs. fresh chopped mint (optional if you have it)

1 tbs. sugar

1 tbs. canola or vegetable oil

1 tsp. salt or to taste

In a shallow pot over medium-high heat, add canola oil and saute onions and garlic for 2-3 minutes until slightly softened. Add the ginger, lemongrass, corn, and red pepper if you're using it and saute about 1 minute. Add the cooked rice and season with sugar, salt and pepper. Lower the heat to a simmer, add coconut milk and cook until liquid is absorbed - this should take a minute or less. Add Thai basil leaves, cilantro, and mint last. Stir to combine.