Broiled Salmon and Cilantro-Lime Rice

Cilantro-Lime Rice

1 cup long grain rice

1/2 cup vegetable or canola oil

1/2 organic green pepper

4 scallions

2 fresh cloves of garlic

cilantro

1/2 lime

Vegetable bouillon

In a pot, add uncooked rice to heated vegetable oil. Stir to cover rice and made sure it does not burn. Add chopped garlic. Then add two cups of water, vegetable bouillon, and bring to a boil. Remove the seeds from the green pepper and dice into cubes. Add to rice. Depending on the type of rice, the cooking times may vary. When rice is thoroughly cooked, add some cilantro and scallions to garnish. They are quite flavorful and add a lot to the dish. Squeeze lime juice on at the end. I always save some rice without lime juice so that it keeps longer in the fridge. 

Broiled Salmon

1 salmon filet

fish sauce

oyster sauce

1 clove of garlic

Chop garlic and combine fish and oyster sauces to taste. I've used oyster sauce that was the basis for sautéeing shitake mushrooms to add a little flavor. Marinate salmon overnight- and add sauces to taste. They do darken the filet. The trick to cooking salmon tenderly is to cook it for 7 minutes on 350 degree heat and then turning off the oven, where it rests for another 5 minutes. Enjoy!