SPICY SALMON RICE BOWL

March 01, 2021

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Back to All Recipes

Makes 4 Servings

Ingredients:

  • 4 6 oz. skinless salmon fillets
  • Kosher salt
  • Freshly ground black pepper
  • 6 tablespoons Sonoma Gourmet Sautéed Garlic Olive Oil
  • 1.75 cups water
  • 1.25 cups long-grain rice, rinsed
  • 2 tablespoons minced, peeled fresh ginger
  • 2 tablespoons honey
  • 1 Thai red chile, seeded and minced
  • 4 garlic cloves, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 English cucumbers, thinly sliced
  • 2 tablespoons grapeseed or avocado oil
  • 4 tablespoons chopped fresh cilantro

Preparation:

  1. Place the salmon in a low baking dish. Season generously with salt and pepper and drizzle liberally with the Sauteed Garlic Olive Oil. Let rest until ready to cook, about 10 minutes).
  2. In a medium saucepan, bring 1.5 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.
  3. Meanwhile, add the ginger, honey, Thai chile, and garlic to a food processor and pulse until combined into a paste.
  4. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, lime juice, and fish sauce.
  5. Add the cucumbers, toss, and set aside.
  6. Heat the grapeseed oil in a large nonstick skillet. Add the salmon and cook over medium-high heat until lightly browned, about 3 minutes. Turn the salmon and cook until opaque throughout, about 4 minutes.
  7. Mound the rice in bowls. Top with the salmon and a generous amount of the ginger-lime sauce with cucumber strips. Sprinkle each bowl with cilantro and pass any extra sauce at the table.
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In This Recipe

Sautéed Garlic Olive Oil

Sautéed Garlic Olive Oil

$10.99

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