Beach-inspired dishes for summer fun

THE MAYA KITCHEN has come up with three easy-to-do dishes that bring the flavors of the beach to the home — light and nutritious Fish Fingers in Soft Taco with Avocado Aioli Dressing; Sweet N’ Spicy Salmon Poke in Pineapple Brown Rice; and a Greek-style Roasted Corn Cob Salad.

For more recipe inspirations, visit www.themayakitchen.com. 1 teaspoon of salt; 3 tablespoons of vegetable shortening; ½ -3/4 cup of warm water; extra flour for rolling

In a clean bowl, mix together flour, baking powder and salt until well blended. Cut in shortening until mixture resembles coarse crumbs. Add water 1 tablespoon at a time until a ball of dough is formed and almost cleans the side of the bowl. Divide dough into 10 equal portions and shape into smooth balls, and brush them with a little shortening, then cover with cheese cloth and rest for 30 minutes. Then roll each dough around 8-inch in diameter and roast in a griller or pan grill.

Yield: 10 servings chunks until lightly brown. Set aside. In the same pan, sauté the onions and garlic until translucent and aromatic. Add in the rice and put at least half of the pineapple and a teaspoon of the prepared seasoning. Continue cooking until rice is aromatic.

To assemble: Place a cup of pineapple brown rice in a serving bowl, arrange on top pineapple chunks, marinated salmon and coriander leaves. Sprinkle with a little of the prepared seasoning before serving.

Yield: 4 servings