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Author Notes: After years of living in Hawaii, I have a tender spot for the sweet, salty, spicy flavors of Asia; and this dish shares many of those same flavors, making it perfect. This is a perfect quick meal for a midweek supper or a spontaneous dinner party. After chopping and mincing all the ingredients for the marinade- which is the hardest part- the whole meal comes together very quickly. Marinate the salmon, prepare the rice, chop/mix the vegetables for salad, slice the scallions, fry the rice and finally sear the salmon . Seriously within an hour you are eating and laughing with your friends —Shannan
Marinade and Cooking Instructions for Salmon
- 1 tablespoon each minced Garlic and Ginger
- 1/4 cup minced Shallots
- 2 teaspoons minced Thai Chilies
- 3 tablespoons Sambal Chili Paste
- 2 tablespoons Hoisin Sauce
- 2 tablespoons Rice Wine Vinegar
- 1 1/2 tablespoons Sesame Oil
Jasmine Fried Rice
- 2 cups prepared Jasmine Rice
- 1/2 cup Scallions cut on the bias
- remaining Marinade from Salmon
- Mix all marinade ingredients and marinate 2 salmon filets for 45 minutes to an hour
- Prepare the salmon with 2 Tablespoons peanut oil in a cast iron pan over high heat
- Drain the marinate off the salmon but allow the bits of garlic, ginger and chili to remain on the flesh side
- Pan fry skin down
- While the salmon is cooking take a small sauce pan and reduce the remaining salmon marinade killing any possible bacteria; reserve the concentrate to add into the fried rice
- Carefully flip the salmon keeping the bits intact turning down the heat to a medium
- Sear salmon to a medium rare and rest
- Fry the prepared jasmine rice in the salmon pan with the peanut oil, remaining bits and concentrated marinade over high heat
- Add the scallions at the last minute and serve
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