Makes 4 Servings
- 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
- 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).
- 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.
- Meanwhile, add the ginger, honey, Thai chile, and garlic to a food processor and pulse until combined into a paste.
- Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, lime juice, and fish sauce.
- Add the cucumbers, toss, and set aside.
- 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.
- 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.
In This Recipe
Sautéed Garlic Olive Oil
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