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caramelized salmon over scented jasmine rice

Maryxmas2u avatar
Recipe by
Mary Edwards
@Maryxmas2u
Long Beach, CA

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.

yield 6 serving(s)
prep time 35 Min
cook time 30 Min
method Pan Fry

Ingredients For caramelized salmon over scented jasmine rice

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

How To Make caramelized salmon over scented jasmine rice

  • 1
    Mix together the lemon juice, sugar and soy sauce until the sugar has dissolved and marinate the salmon filets for 15-30 minutes.
  • 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
  • 3
    In a small sauce pan mix together the coconut milk, curry paste and fish sauce and simmer for 15 minutes to thicken slightly.
  • 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.
  • 5
    Mix together the watermelon, green tomatoes, herbs, lime juice, salt and peanut oil.
  • 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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