Recipe By: Melissa Schuberth, Chef Worthy
Episode #4 - Alex and Melissa

Ingredients:

Salmon

• 1/2 cup maple syrup
• 4 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 2 pounds of salmon fillets 

Coconut Rice

• 2 cups Thai jasmine-scented white rice
• 2 cups coconut milk
• 1 3/4 cups water
• 1/2 tsp. salt
• 1/2 tsp. coconut oil, canola, or other vegetable oil
• 1/4 tsp. coconut flavoring
• 1-2 Tbsp. toasted coconut (baking type) for garnish

Sautéed Baby Bok Choy

• 12 Baby Bok Choy
• 1 clove garlic, minced
• 1 inch ginger, cleaned and minced
• 1 tbsp. canola, or other vegetable oil
• Salt and Pepper to taste

Directions:

Salmon

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Coconut Rice

1. Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight-fitting lid.
2. Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well.
3. Add the flavoring. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
4. Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, allowing some of the steam to escape.
5. Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.
6. Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes, or until you are ready to eat. The rice will "steam" and have a nice, slightly sticky texture).
7. When ready to serve, remove the lid and "fluff" rice with a fork or chopsticks. Serve, If desired, top with a sprinkling of toasted coconut.

Sautéed Baby Bok Choy

1. Gather the ingredients. Measure and pour the oil or stock into the skillet. Place the skillet on the stove and set the burner to a medium temperature and let it heat up.
2. Drop the vegetables into the skillet along with the garlic and the ginger
3. Stir once or twice. Continue to cook until the vegetables are tender yet still slightly crisp (about 3-5 minutes). Remove from heat.
4. Sprinkle with salt and pepper to taste.