Chili-Lime Glazed Salmon and Ginger-Fried Rice by Foodie’s Markets Chef Laura Brennan
May 31, 2018
This is a quickly made weekday supper especially if you have some leftover cooked and chilled rice. Ask your fishmonger to cut you a 1 ½ to 1 ¾ -pound piece of fillet starting 3 inches above the tail. You want a piece that is even thickness and skinless. The marinade is quickly made and contains soy sauce, so don’t let it marinate for more than 15 minutes or it may be too salty. And, cook the fish, covered in a low & slow oven at 275 to 300-degrees. You will be rewarded with a creamy, rich, moist texture.
- Prep: 30 mins
- Cook: 20 mins
- Yields: 4 Servings
3 tablespoons chili garlic sauce (‘Rooster’ brand sauce)
3 tablespoons honey
Zest of ½ lime
Juice of 1 lime
2 tablespoons toasted sesame oil
1 ½ to 1 ¾ pound salmon fillet, skinless and pin bones removed
Pinch kosher salt
Fresh ground black or white pepper
3 to 4 cups cooked, chilled white rice (leftover Chinese take-out rice is perfect!)
¾ cup finely diced white or Spanish onion
1 ½ cups, small dice of mixed peppers (red, green, ½ jalapeno)
3 medium-sized cloves of garlic, peeled and mashed to a paste
2 tablespoons fresh, grated or minced gingerroot (from a 2-inch knob of peeled gingerroot)
½ cup vegetable oil (plus more as needed)
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
½ bunch scallions, washed & dried
½ jalapeno pepper, seeds removed and finely minced
Optional: 1 teaspoon grated orange rind
Preheat oven to 275/300 degrees.
Whisk together the marinade ingredients: the chili garlic sauce, the honey, the lime juice and zest and the sesame oil. Lightly oil a sheet pan and lay the salmon in the pan. Lightly season the fish with kosher salt and fresh ground pepper. Refrigerate while you make the fried rice.
Set aside the marinade.
Add 3-4 tablespoons of vegetable oil to a sauté pan large enough to hold all the rice ingredients. When the oil begins to ‘shimmer’, but before it starts to smoke, add the diced onion and the diced peppers together and cook over medium heat until softened. Add a pinch of kosher salt and ground pepper. Add the garlic and ginger and continue to cook for another 2-3 minutes without browning any of the vegetables.
Back to the fish: spoon the marinade over the fish and let sit for 10 to 15 minutes. Cover with foil.
Back to the fried rice: make the ‘finishing’ sauce: finely chop both the white and green parts of the scallions and add to a bowl with the soy sauce, the rice wine vinegar and the sesame oil and the grated orange rind if using. Whisk to combine.
Now cook the fish in the pre-heated oven for 20 minutes and then check for doneness. The fish should be opaque and firm to the touch. An instant-read thermometer should read 135 degrees. Remove from oven and leave covered. The residual heat should finish cooking the fish.
Add 2-3 more tablespoons vegetable oil to the sauté pan with the cooked peppers and aromatics. Turn the heat to medium and add the rice to the pan and stir. Break up the clumps of rice with a spoon. The rice kernels should be fluffy, hot and separate grains.
Stir in the ‘finishing sauce’ and taste for seasonings. Is there a bit more soy sauce or rice wine vinegar needed?
Serve immediately with the cooked salmon fillet and any accumulated juices.