Mango Salmon and Indian rice pilaf

Grilled Salmon with Indian Flavors and Fresh Mango Chutney from Cooks Illustrated

If your fillets are less than one and one-half inches thick, decrease the grilling time by roughly thirty seconds per side. If using a gas grill, heat it for ten minutes and then grill the salmon over direct heat for four to five minutes per side. To test fillets for doneness, either peek into the salmon with the tip of a small knife as described below or remove the salmon from the grill and squeeze both sides of the fillet gently with your fingertips (raw salmon is squishy; medium-rare salmon is firm, but not hard).

INGREDIENTS

Marinade
2	tablespoons vegetable oil
2	tablespoons minced fresh ginger
1 1/2	teaspoons ground cumin
1 1/2	teaspoons ground coriander
1 1/2	teaspoons table salt
1/4	teaspoon cayenne pepper
Chutney
1	mango cut into 1/2-inch dice
3	tablespoons lemon juice from 1 small lemon
1	tablespoon chopped fresh cilantro leaves
Grilled Salmon
	vegetable oil for grill grate
4	salmon fillets (center-cut), each 6 to 7 ounces and 1 1/2 inches thick
	Ground black pepper

1. For marinade: Mix vegetable oil, gingerroot, ground cumin, ground coriander, salt, and cayenne pepper together in shallow bowl; set aside.2. For chutney: Mix mango, lemon juice, and cilantro in small bowl; set aside.3. Ignite enough charcoal briquettes or hardwood charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. Marinate salmon while coals are heating. Spread coals in single layer to make medium-hot fire (judge by holding outstretched hand 5 inches above coals for 4 seconds; if you cannot make it the full 4 seconds, fire is too hot). Position grill grate over fire and rub cooking area of grate with oil-dipped paper towel wad. ***You may bake or broil these as well instead of grilling. 4. Generously sprinkle each side of fillets with pepper. Place fillets in an oiled grill basket, if you like. Place fillets skin side down on grill grate; grill until skin shrinks and separates from flesh and turns black, 2 to 3 minutes. Flip fillets gently with long-handled tongs or spatula; grill until fillets are opaque throughout, yet translucent at very center when checked with point of paring knife, 3 to 4 minutes. Transfer to serving platter and serve with mango chutney.

Indian-Spiced Rice Pilaf with Dates and Parsley from Cooks Illustrated

INGREDIENTS

1 1/2	cups basmati rice or long-grain rice
2 1/4	cups water
1 1/2	teaspoons salt
	ground black pepper
3	tablespoons unsalted butter
1	small onion , minced (about 1/2 cup)
2	medium cloves garlic , minced
2	teaspoons grated fresh ginger
1/8	teaspoon ground cinnamon
1/8	teaspoon ground cardamom (found at world food stores, it's a lot cheaper than at the grocery store)
1/4	cup chopped dates
2	tablespoons chopped fresh parsley leaves

1. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside. 2. Bring 2 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add garlic, ginger, cinnamon, and cardamom to sautéed onion; cook until fragrant, about 30 seconds longer. Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, add dates and parsley (do not mix in), and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.