caramelized salmon over scented jasmine rice

Name: CARAMELIZED SALMON OVER SCENTED JASMINE RICE
Prep time: 35 min
Cook time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 6 - skinless salmon filets; 1/3 cup(s) fresh lemon juice; 1/3 cup(s) sugar; 1/2 cup(s) soy sauce; 2 cup(s) jasmine rice; 5 slice(s) fresh ginger; 1-2 stalk(s) lemon grass - slit; 1/4 teaspoon(s) coarse salt; 2 tablespoon(s) butter; 1 1/2 cup(s) coconut milk, unsweetened; 2 teaspoon(s) thai red curry paste; 2 teaspoon(s) thai fish sauce; 2 teaspoon(s) peanut oil; 1 1/2 cup(s) diced watermelon; 1/2 cup(s) diced green tomatoes or tomatillos; 1 tablespoon(s) chopped fresh cilantro; 1 tablespoon(s) chopped fresh basil; 2 teaspoon(s) chopped fresh mint; 1 teaspoon(s) fresh lime juice; 1/4 teaspoon(s) coarse salt; 2 teaspoon(s) peanut oil

18 Pinches 1 Photo

Mary Edwards

Long Beach, CA

Updated on May 12, 2015

This recipe always gets rave reviews whenever I make it. It was the recipe that qualified me to compete in the seafood category for the 2014 World Food Championships.

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CARAMELIZED SALMON OVER SCENTED JASMINE RICE WITH COCONUT CURRY SAUCE AND WATERMELON SALSA

prep time 35 Min

cook time 30 Min

method Pan Fry

yield 6 serving(s)

Ingredients

6 - skinless salmon filets
1/3 cup fresh lemon juice
1/3 cup sugar
1/2 cup soy sauce
2 cups jasmine rice
5 slices fresh ginger
1-2 stalk lemon grass - slit
1/4 teaspoon coarse salt
2 tablespoons butter
1 1/2 cups coconut milk, unsweetened
2 teaspoons thai red curry paste
2 teaspoons thai fish sauce
2 teaspoons peanut oil
1 1/2 cups diced watermelon
1/2 cup diced green tomatoes or tomatillos
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh mint
1 teaspoon fresh lime juice
1/4 teaspoon coarse salt
2 teaspoons peanut oil

How To Make caramelized salmon over scented jasmine rice

Step 1

Mix together the lemon juice, sugar and soy sauce until the sugar has dissolved and marinate the salmon filets for 15-30 minutes.

Step 2

Bring 3 cups of water to boil and stir in the rice, ginger, lemon grass, salt and butter and simmer covered for 15 minutes. Let rest covered for another 5-10 minutes. Fluff with a fork before serving
Step 3

In a small sauce pan mix together the coconut milk, curry paste and fish sauce and simmer for 15 minutes to thicken slightly.
Step 4

Heat a large, heavy skillet over high. Add 2 teaspoons of peanut oil and when it is shimmering hot, but not smoking, carefully drop the salmon filets into the pan. A grease guard is recommended. Allow the fish to caramelize for about 2 minutes. Turn the fish and spoon about 1/2 cup of the marinade over the salmon. If using a thick cut of salmon move it to a 350 degree oven for about 5 minutes to finish cooking.
Step 5

Mix together the watermelon, green tomatoes, herbs, lime juice, salt and peanut oil.
Step 6

To serve, remove the ginger slices and the lemon grass from the rice and plate the rice spooning the coconut curry sauce over it. Top with the salmon filets and the watermelon salsa on the side. A nice addition to the plate are a few blanched sugar snap peas.
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