Ingredients
200
grams of pink salmon: Scotish fillet is quite bigger... but Chile's or Alaska's i ok.
Spain Olive Oil, 2 teeth of mashed garlic and 1 gram of salt.
10
physalis, 50 grams of mango without skin, 20 grams of cherry tomatoes, 1/2 coffee spoon of thyme and a sligthly splash of grounded pepper. 1 pure coconut with its juice, 50 ml of cocacola, 20 risings and 100 grams of cantonesse rice.
Directions
1.
Grill @ 400 C. : after a slightly defrost process of the salmon, bush it with the mix of olive oil, salt and smashed garlic. Let it 9 minutes each side over the burning gril. Once it is on the grill: join the sliced in halves the Physalis, tomatoes and mix them with the thyme. put them in a deep pan for 10 minutes to get ingrediets engaged, put 1 big spoon of olive oli o it and mixit continously (gas on mid). after 10 miutes of cookig, add the slices of mango and continue mixing witout stop until complete 15 minutes. For the rice: 110 ml. of water. complete a 200 ml. of liquid with the coconut milk(juice inside he coconut), add risings and cocacola and let it inside a covered pan for 20 minutes. add salt.
2.
Serve: put the samon on the left side of square or modern withe plate, cover it with 2 spoons of the tropical sauce, round i with the brown rice and enkoy it!!! Very cold Withe Wine!!!! Rodrigo: www.myspace.com/deejayrod
New-York Restaurants
