Salmon with Sesame-Scallion Rice and Cucumber Salad
By Alli BerkeyPublished on December 13, 2017
Yield
Serves 4
Ingredients
1 cup long-grain white rice Salt and pepper 3 scallions, sliced thin on bias2 tablespoons sesame seeds, toasted1 English cucumber, halved lengthwise and sliced thin1 tablespoon toasted sesame oil 1 tablespoon rice vinegar 1 tablespoon soy sauce 4 (6-ounce) center cut, skin-on salmon fillets, 1 ¼ inches thick
Before You Begin
Our favorite soy sauce is from Kikkoman.
Instructions
- Bring 3 quarts water to boil in large saucepan over high heat. Add rice and 1 tablespoon salt and cook until tender, about 12 minutes. Drain rice thoroughly in fine mesh strainer. Transfer to bowl and stir in scallions and sesame seeds. Cover and set aside.
- Meanwhile, toss cucumber, oil, vinegar, soy sauce, and 1/2 teaspoon salt together in separate bowl.
- Season salmon with salt and pepper. Place salmon, skin side down, in cold 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat renders from skin and skin becomes crispy, about 7 minutes. Flip salmon and continue to cook until centers of fillets register 125 degrees (for medium-rare), about 7 minutes longer. Serve salmon with rice and cucumber salad.
Yield
Serves 4Ingredients
1 cup long-grain white rice
Salt and pepper
3 scallions, sliced thin on bias
2 tablespoons sesame seeds, toasted
1 English cucumber, halved lengthwise and sliced thin
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
4 (6-ounce) center cut, skin-on salmon fillets, 1 ¼ inches thick
Ingredients
1 cup long-grain white rice
Salt and pepper
3 scallions, sliced thin on bias
2 tablespoons sesame seeds, toasted
1 English cucumber, halved lengthwise and sliced thin
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
4 (6-ounce) center cut, skin-on salmon fillets, 1 ¼ inches thick
Ingredients
1 cup long-grain white rice
Salt and pepper
3 scallions, sliced thin on bias
2 tablespoons sesame seeds, toasted
1 English cucumber, halved lengthwise and sliced thin
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
4 (6-ounce) center cut, skin-on salmon fillets, 1 ¼ inches thick
Why This Recipe Works
Starting the salmon in a cold skillet helps render the fat beneath the skin.
Before You Begin
Our favorite soy sauce is from Kikkoman.
Instructions
- Bring 3 quarts water to boil in large saucepan over high heat. Add rice and 1 tablespoon salt and cook until tender, about 12 minutes. Drain rice thoroughly in fine mesh strainer. Transfer to bowl and stir in scallions and sesame seeds. Cover and set aside.
- Meanwhile, toss cucumber, oil, vinegar, soy sauce, and 1/2 teaspoon salt together in separate bowl.
- Season salmon with salt and pepper. Place salmon, skin side down, in cold 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat renders from skin and skin becomes crispy, about 7 minutes. Flip salmon and continue to cook until centers of fillets register 125 degrees (for medium-rare), about 7 minutes longer. Serve salmon with rice and cucumber salad.
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