Salmon with Chili-Sesame Crunch over Jasmine Rice & Pear Slaw
Pan-seared salmon over jasmine rice with a crisp red cabbage and pear slaw, finished with a sweet-spicy chili-sesame-peanut crunch caramelized in the same pan and a drizzle of vegan Asian mayo.
- Total
- 25 min
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- salmon fillet18 oz
- jasmine rice1½ cup
- red cabbage10 oz
- carrot2 piece
- pear2 piece
- lime2 piece
- fresh ginger4 tsp
- roasted peanuts4 tbsp
- sesame seeds6 tsp
- red chili flakes1 tsp
- soy sauce2¾ tbsp
- asian mayonnaise6 tbsp
- olive oil2 tbsp
- salt2 tsp
- sugar2 tsp
You'll need
pot · skillet · bowl
Method
Boil water, stir in the rice and salt, cover and simmer.
14 min · simmer
Rest off the heat, still covered, without lifting the lid.
10 min · rest
Pat the salmon dry and season it with salt.
2 min · prep
Fry skin-side down without moving it, then flip until opaque.
8 min · fry
Slice the pear thin and cut the lime into wedges.
3 min · prep
Toss pear, ginger, cabbage, carrot, lime and salt into a slaw.
4 min · prep
Roughly chop the peanuts.
2 min · prep
Cook peanuts, sesame, chili, soy and sugar until glossy and sticky.
2 min · saute
Build the bowls, spoon the crunch over, then drizzle with mayo.
2 min · rest
Serving suggestion
A glass of off-dry riesling or a cold lager pairs nicely with the sweet-savory crunch. Hot sauce on the side if you like more heat.