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Salmon with Chili-Sesame Crunch over Jasmine Rice & Pear Slaw
Asian

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
  • healthy
  • quick

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

  1. Boil water, stir in the rice and salt, cover and simmer.

    14 min · simmer

  2. Rest off the heat, still covered, without lifting the lid.

    10 min · rest

  3. Pat the salmon dry and season it with salt.

    2 min · prep

  4. Fry skin-side down without moving it, then flip until opaque.

    8 min · fry

  5. Slice the pear thin and cut the lime into wedges.

    3 min · prep

  6. Toss pear, ginger, cabbage, carrot, lime and salt into a slaw.

    4 min · prep

  7. Roughly chop the peanuts.

    2 min · prep

  8. Cook peanuts, sesame, chili, soy and sugar until glossy and sticky.

    2 min · saute

  9. 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.

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