Seared Salmon With Thai Vegetables

Seared Salmon With Thai Vegetables
Seared Salmon With Thai Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Thai Vegetables (see recipe)

  • SALMON:

  • 1

    teaspoon chili powder

  • 1

    teaspoon curry powder

  • 1

    teaspoon ground coriander

  • 1

    teaspoon ground cumin

  • 1

    teaspoon mustard powder

  • 1

    teaspoon salt

  • 1

    teaspoon sugar

  • 4

    salmon fillets with skin - (6 to 7 oz ea)

  • DRESSING:

  • 6

    tablespoons rice vinegar

  • 3

    tablespoons soy sauce

  • 2

    tablespoons oriental sesame oil

  • 2

    tablespoons chopped fresh cilantro

  • 1

    tablespoon finely-chopped peeled fresh ginger

  • 1

    teaspoon sugar

  • RICE:

  • 1

    tablespoon butter

  • 1

    cup basmati rice

  • 1

    cup water

  • 2/3

    cup canned unsweetened coconut milk

  • 2

    tablespoons vegetable oil

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

For Salmon: Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin-side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight. For Dressing: Whisk vinegar and next 5 ingredients in small bowl to blend. For Rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper. Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh-side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes. Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately. This recipe yields 4 servings.

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