- 2 ASC-certified salmon portions
- 2 tsp vegetable oil
- 1/2 cup carrots, shredded
- 1/2 cup red onion, thinly sliced
- 1 cup edamame, shelled
- 1 Fresno pepper, thinly sliced
- 2 scallions, thinly sliced
- 1 tsp sesame seeds, black and/or white
Sweet Soy Glaze
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup light brown sugar
- 1 cup jasmine rice
- 1 cup coconut milk
- 3/4 cups water
- 1/2 tsp salt
Instructions / directions
This recipe courtesy of Chef Graham Schave
Begin by preparing the coconut rice. Add the jasmine rice along with the water, salt and coconut milk to a small heavy bottomed sauce pan. Bring to a boil, reduce to a gentle simmer and cover. Cook for approximately 18-20 minutes until all moisture has been absorbed and rice is fully cooked.
Preheat the oil in a medium sized non stick sauté pan over a high heat. Before the oil smokes, gently add the two salmon fillets to the pan. Reduce heat to medium and cook for about 3 minutes on the first side. Meanwhile, whisk together the glaze ingredients. After 3 minutes, flip the salmon over and carefully pour the glaze into the pan. Fully cook the salmon while the glaze reduces in the pan.
To finish, toss together the red onions, carrots, Fresno peppers, edamame and scallions in a small bowl. Divide the coconut jasmine rice equally between two plates. Top with equal portions of the vegetable mixture. Place fully cooked and glazed salmon portions atop the veggies, drizzle with extra soy glaze and garnish with reserved sesame seeds.Print
This recipe is brought to you by High Liner Foods
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