oh so lovely- honey soy salmon, coconut rice, garlic and ginger broccoli, matcha cake
An easy two course meal with the sweet and salty flavors of salmon over coconut rice is a feast for the senses. The layers matcha cake with buttercream icing makes it all come together for a meal to remember.
I don’t remember when I first started making this dish and it has been changed and adapted over the years. Salmon is such a hearty, flavorful fish making it ideal for an elegant Saturday night dinner as well as a simple Sunday lunch.
The coconut milk in this recipe adds just a hint of sweetness- not to overwhelming but nicely perfumed.
The broccoli can be boiled the day before and stored in the refrigerator. Remove from the refrigerator a least an hour before and then prepare with the sesame oil, garlic and soy when you are ready to serve.
The day before
Make the matcha cake, cover overnight
Prepare marinade and put over the salmon in an airtight container
Three hours before
Set table- remember napkins, salt and pepper
Organize serving bowls, dishes and serving utensils in kitchen
Put water in a pitcher with lemon or cucumber or nothing and refrigerate
Take out dessert plates and forks, set aside in kitchen ready for cake
One hour before
Make the broccoli
Put on music, open wine, set out glasses for drinks before dinner, and any nibbles/appetizers
15 minutes before guests at table
Put broccoli on a low simmer to heat
Make rice and set a timer to assure proper cooking time
Put salmon in oven
Light candles (if using) and put out water
When guest arrive
start with a rose- maybe even sparkling
for nibbles- seasoned rice crackers, wasabi peas or peanuts, roasted seaweed snacks