Contributor: LeBron James.
LeBron James requires no introduction. I’m fairly certain that the entire world knows who LeBron is. And rightly so—he has won two NBA Championships, four NBA Most Valuable Player Awards, two NBA Finals MVP Awards, two Olympic gold medals, an NBA scoring title, and the NBA Rookie of the Year Award. He’s also incredibly charitable and is featured in many international advertising campaigns by multiple brands and in feature films. (I think he was the best part of the movie Trainwreck.) He’s even hosted Saturday Night Live—and was funny! (If you missed it, go Google “LeBron James Solid Gold SNL” right now.) I asked LeBron (thank you, Maverick) to share his favorite game day meal, and he sent me this recipe for seared salmon over coconut quinoa with steamed broccoli, topped with a Sriracha-cilantro-lime drizzle and shredded coconut. It’s not only a tasty, colorful dish to serve at your fangate, but it’s also a fantastic dish to eat if you’re an athlete fueling up for game day. Enjoy!
1 cup quinoa
1 teaspoon coconut oil
2 cups coconut milk
1 teaspoon sea salt, plus more for seasoning
2 cups broccoli florets
2 to 3 tablespoons olive oil, as needed
1⁄2 teaspoon minced garlic
Juice of 1⁄2 lime
Freshly ground black pepper
2 tablespoons shredded coconut
1 side fresh salmon, skinned and filleted into 2 (8-ounce) pieces
Honey-Lime Sriracha Sauce
Juice of 3 limes
1 teaspoon chopped fresh cilantro
1 teaspoon honey
1 tablespoon Sriracha sauce
1 teaspoon olive oil
Sea salt and freshly ground black pepper
- Rinse the quinoa with cold running water. Heat a saucepan over medium to medium-high. Add the coconut oil, and when it’s hot, add the quinoa and toast for 4 minutes, or until you get a nutty aroma. Pour in the coconut milk and 1 teaspoon salt, and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes or until all the liquid is absorbed. Let it sit, covered, off the heat, for 10 minutes. Fluff with a fork.
- Meanwhile, make the Honey-Lime Sriracha sauce: Whisk together all the ingredients in a small bowl, being sure to season with salt and pepper.
- To cook the broccoli, bring a pot of water to a boil. Add the broccoli, and cook until tender, about 4 minutes. Drain and set aside.
- Heat 1 tablespoon of the olive oil in a sauté pan over medium to medium-high. Add the garlic, and sauté for 1 minute. Add the cooked broccoli, lime juice, and salt and pepper to taste. Cook for about 3 minutes, careful not to burn the broccoli or garlic.
- Transfer the broccoli and garlic mixture to a bowl, and add the shredded coconut to the pan. Stir frequently until the coconut flakes brown, about 1 minute. Remove from the heat.
- Season both sides of the salmon with salt, pepper, and garlic powder to taste. Heat a cast-iron skillet over medium. Add 1 to 2 tablespoons of the olive oil, and sear the salmon for about 2 minutes per side, until browned on the outsides and just cooked through.
- To assemble, divide the quinoa between two plates. Top each with half the broccoli mixture and 1 piece of salmon. Drizzle the sauce over everything, and garnish with the toasted coconut. Serve with a lime wedge.
Recipe and Photography courtesy of “The Hungry Fan’s Game Day Cookbook.” Copyright © 2016 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.