SEARED SALMON WITH THAI VEGETABLES | Salmon Recipes .net

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SEARED SALMON WITH THAI VEGETABLES

Recipe Information

Ingredients

• 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 6- to 7-ounce salmon fillets with skin

Dressing:

• 6 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon 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

THAI VEGETABLES:

• 1 tablespoon oriental sesame oil
• 2 teaspoons minced peeled fresh ginger
• 1 large garlic clove, minced
• 1 red bell pepper, cut lengthwise into thin strips
• 6 ounces shiitake mushrooms, stemmed, thinly sliced
• 3 large green onions, thinly sliced on sharp diagonal
• 3 cups thinly sliced bok choy (from 1 bunch; green leaf tops only)

Method

For the 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.

For the Thai Vegetables:

Heat oil in heavy large skillet over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper.