Cookbook # 66 Honga's Lotus Petal

Honga's Lotus Petal is apparently a beloved Telluride institution.  I don't know if that's true because I don't get out enough.  It is sad.

This cookbook however, introduces a bit of the ecclectic fun of Asian fusion into the home. With recipes like Asian Fish Tacos with Kaffir Lime Crepes, Tomato Coconut Soup and  Asian Pumpkin Soup who needs to go out?  So that might be stretching it a bit, but I do love the recipes. They are ecclectic enough to feel different from all my other Asian cookbooks, but familiar enough to stir up cravings. I already have the Asian Gazpacho with Lemongrass sour cream on the menu for next week.   There's also Som Tum in this book which makes it a winner in my "Must have Som Tum recipe" cookbook category. And of course the photography is stunning enough to make a girl covet the job of food photographers.  What else is there to say?

Grilled Salmon and Bok Choy with Warm Quinoa Salad with Vanilla Pineapple Salsa
Adapted from Honga's Lotus Petal


2 tbsp Olive Oil
1 tsp sea salt
Freshly ground black pepper
2 6 oz fillets of wild salmon
2 baby bok choy
Warm Quinoa Salad
Vanilla Pineapple Salsa

Preheat grill to high.
In small bowl mix together oil, salt and pepper. Rub half on salmon.
Cut bok choy lengthwise from root to leaves. Rub other half of oil, salt and pepper mixture.
Place Salmon on Grill and grill for 2 mins. Flip. Add bok choy to grill. Grill until it begins to wilt and roast. Flip bok choy and cook additional minute. Remove Salmon and bok choy from grill and serve with Warm Quinoa Salad and Vanilla Pineapple Salsa.

Pineapple Salsa
½ fresh pineapple finely diced
small bunch of scallions sliced thinly
½ bell pepper finely diced
1 tsp vanilla extract
1/2 tsp apple cider vinegar
1 tsp brown sugar
Combine ingredients in bowl and refrigerate for 2-3 hours.

Warm Quinoa Salad
1 cup quinoa
1 tbsp olive oil
½ red onion, diced
½ red or yellow bell pepper diced
1 carrot peeled and diced
2 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp fresh lemon juice
1 tbsp sugar
1 tbsp fish sauce
1 tbsp butter

1. Combine quinoa with 2 cups water in medium pot with lid. Bring to boil and lower heat to simmer. Cook until all water is absorbed and quinoa is tender—about 20 mins. Let cool for 30 mins.
2. Preheat pan over high heat until it begins to smoke. Add oil and vegetables. Stir to mix and add ginger and garlic. Cook stirring frequently until veggies begin to wilt—about 3 minutes.
3. Mix in cooked quinoa and stir thoroughly. Add lemon juice, sugar, and fish sauce to pan and let steam for another minute.
4. Turn off heat and mix in butter.