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marinade garlic shallots chilies sambal chili paste hoisin sauce vinegar sesame oil jasmine Jasmine rice scallions remaining Marinade
Viewed: 27 - Published at: 7 years agoIngredients
- 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
Method
- 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
