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
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Ingredients
- Marinade and Cooking Instructions for Salmon
-
1 tablespoon
each minced Garlic and Ginger
-
1/4 cup
minced Shallots
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2 teaspoons
minced Thai Chilies
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3 tablespoons
Sambal Chili Paste
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2 tablespoons
Hoisin Sauce
-
2 tablespoons
Rice Wine Vinegar
-
1 1/2 tablespoons
Sesame Oil
- Jasmine Fried Rice
-
2 cups
prepared Jasmine Rice
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1/2 cup
Scallions cut on the bias
-
remaining
Marinade from Salmon
Directions
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Mix all marinade ingredients and marinate 2 salmon filets for 45 minutes to an hour
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Prepare the salmon with 2 Tablespoons peanut oil in a cast iron pan over high heat
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Drain the marinate off the salmon but allow the bits of garlic, ginger and chili to remain on the flesh side
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Pan fry skin down
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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
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Carefully flip the salmon keeping the bits intact turning down the heat to a medium
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Sear salmon to a medium rare and rest
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Fry the prepared jasmine rice in the salmon pan with the peanut oil, remaining bits and concentrated marinade over high heat
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Add the scallions at the last minute and serve
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