Grilled Thai Salmon and Vegetables with Coconut Rice

My Mom found this recipe in Bon Appetite magazine years ago and its been a favorite ever since. This was Dad's request for Father's Day dinner (we did actually have a meal before we enjoyed the Coconut Cream Pie).

My earlier Father's Day Pie post was a little long winded so I'll keep this one short and sweet. I'll let you refer to the recipe at Epicurious.com for the specifics. I found some beautiful Wild King Salmon at Fresh Market and had them cut into four pieces, approx 1/3 pound each. You make a spice rub and coat the salmon on all sides. (Mom removed the salmon skin to allow for more spice-coated surface.) We coated them and then set back in the fridge until we were ready to grill. The salmon is grilled no more than 3-4 minutes per side for medium. (You could pan sear it also.)

Meanwhile you prepare a mixture of vegetables, we used two bell peppers (sliced into strips), some cremini mushrooms (half a package), and one bunch of green onions sliced into one inch pieces on a bias. The vegetables are sauteed in sesame oil with ginger and garlic. We didn't have any Bok Choy handy but I absolutely love it and would definitely add it next time.

The Coconut Rice is AMAZING. Most think of Rice as a backdrop on the plate but it really adds great flavor to this dish. You can't have a Thai meal without an element of coconut milk. (I think Mom omits the oil.)

Lastly but most important, is the dressing/sauce served over top the dish. It is a heavenly yet simple combination of sesame oil, soy, rice vinegar, ginger, sugar and cilantro. (Mom doubles the cilantro.) You spoon this over the vegetables and the fish just before serving. Be sure to bring extra to the table.

The preparation is relatively quick yet the interesting flavors and the beautiful presentation makes for a great entertaining menu. I was so glad Dad suggested it because it's been years since I'd made it. It was the perfect refresher course preparing it with Mom this time. This might be a summer staple at the Lacy house this year.

With dinner we sampled two different white wines. It was opressively hot and humid last weekend. I would have loved a Pinot Noir with this dish however a cool, crisp white sounded most refreshing. We started with a Francis Coppola Diamond Pinot Grigio (a relatively new addition to the Coppola collection from Monterey) which was delicious though very very light. We also tried the Simi Savignon Blanc from Sonoma which I felt stood up a bit better to the food with stronger fruit flavors and a bit more acidity.