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Feature Recipe

THAI-STYLE SALMON WITH SWEET CHILI-CURRY GLAZE

Serves
4

Baldish Kaur Deol

CALIFORNIA BROWN RICE-VEGETABLE SALAD AND LYCHEE FRUIT VINAIGRETTE

INGREDIENTS:

4 each 6-oz salmon filets
to taste salt & pepper
¼ cup olive oil or vegetable oil blend
¼ cup Sweet Chili-Curry Glaze (see recipe below)
2 cups Spicy Carrot-Ginger Sauce (see recipe below)
4 servings Brown Rice-Vegetable Salad (see recipe below)

DIRECTIONS:

  1. Liberally season salmon on both sides with salt and pepper.
  2. In a sauté pan on medium-high heat, sear the top (skin side is bottom) of salmon for 3-4 minutes in oil until deeply caramelized.
  3. Flip salmon and glaze liberally with Sweet Chili-Curry Glaze.
  4. Roast salmon in 350º oven for 4-6 minutes.

INGREDIENTS FOR SAUCE:

(Yields 2/3 cup)

1 Tbsp red Thai curry
¼ cup rice vinegar
¾ cup honey
1 tsp kosher salt
¾ cup Thai sweet chili sauce

DIRECTIONS FOR SAUCE:

  1. Combine all ingredients in a sauce pan and simmer for 20 minutes, reducing by half.
  2. Using an immersion blender, purée. Set aside.

BROWN RICE-VEGETABLE SALAD:

(Yields 4-6 servings)

2 Tbsp vegetable oil
2 Tbsp garlic, minced
2 Tbsp fresh ginger, minced
1 cup chicken stock
6 cups napa cabbage, julienned
2 cups carrots, julienned
¼ cup Lychee Vinaigrette (see recipe below)
2 cups short grain brown rice, cooked and cooled
1 bunch fresh cilantro, stems removed
4 oz baby greens, Asian mix

DIRECTIONS FOR SALAD:

  1. Heat a large sauté pan over medium-low heat and add oil.
  2. Add garlic and ginger. Sauté without browning.
  3. Deglaze pan with chicken stock.
  4. Add cabbage and carrots and then toss. Cook on medium heat for 3-4 minutes until cabbage is wilted.
  5. In a large bowl, combine cold rice, cilantro and baby greens.
  6. Toss hot cabbage mixture with cold rice mixture and dress with Lychee Vinaigrette.

LYCHEE VINAIGRETTE:

(Yields 1 cup)

1 cup canned lychee fruit*, drained & chopped
1 Tbsp white miso*
2 Tbsp rice vinegar
2 Tbsp honey
2 Tbsp ginger, microplaned
1 cup 80/20 blended olive oil
*available at most Asian markets

DIRECTIONS FOR VINIAGRETTE:

  1. In a blender combine all ingredients except oil.
  2. With blender running, slowly emulsify oil.

SPICY CARROT-GINGER SAUCE:

1 cups coconut milk*
1 Tbsp sambal oelek*
½ cup carrots, peeled & diced
½ cup yellow onions, peeled & diced
½ cup yams, peeled & diced
1 tsp kosher salt

DIRECTIONS FOR SAUCE:

  1. Combine all ingredients in a sauce pan and simmer for 20 minutes.
  2. Purée with an immersion blender. Set aside.

TO SERVE

  1. Place ½ cup Spicy Carrot-Ginger Sauce in center of plate.
  2. Pile Brown Rice-Vegetable Salad on top of sauce.
  3. Place glazed salmon on top of salad.
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Featured Chefs

Baldish Kaur Deol
Antonio Villagomez
Kotaro “Taro” Arai
Chef Patrick Mulvaney
Chef Ed Roehr
Russell Okubo
Chef Billy Ngo
Julie Cader
Craig Takehara
Guest Chef
California Rice Commission

SACRAMENTO, CA
(PH) 916.387.2264
(FAX) 916.387.2265

CONTACT US
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  • COVID-19
  • Salmon
  • Photo Gallery
  • News
  • Podcast
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    • Habitat Value
    • Species List
    • Conservation Programs
    • Wildlife Guide
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  • Sharing Butte Creek
  • Blog
    • Rice News
  • Industry
    • How Rice Grows
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    • About the CRC
    • Publications
    • Ask an Expert
    • GMO Testing

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