Sesame Salmon with Biryani Rice
by Caren & Christina
This delicious, yet ridiculously simply rice can be served alone or topped with Christina’s sesame-crusted salmon filet or chicken.
Biryani Rice - Ingredients:
- 2 tbsp grapeseed oil
- 1 large yellow or white onion, thinly sliced
- 50 grams red curry paste, such as Asian Home Gourmet Thai Red Curry Paste
- 1 heaping cup jasmine rice
- 1 ¾ cups water
- 1/3 cup cilantro, chopped
Sesame-Crusted Salmon - Ingredients:
- 2 6oz pieces of wild sockeye salmon, skin removed
- 5 tbsp tamari
- 1” nob of ginger, finely grated
- 2 teaspoons sambal oelek
- 2 cloves of garlic, minced
- 1 tbsp hot honey
- ½ cup toasted sesame seeds
- 1 tbsp grapeseed oil
Garnish- Ingredients:
- Green onions, sliced
- Limes, cut into wedges
Method:
- Biryani Rice:
1. In a 2L saucepan, heat the grapeseed oil and add the sliced onion. Sauté until well-caramelized and deeply browned, about 15 minutes.
2. Once the onions are browned and caramelized, add the curry paste and turn the heat to low. Stir to combined, then add the rice.
3. Add the water, stir, place the lid on and let the rice simmer on low until all the water is absorbed and the rice is cooked through. Transfer to your serving dish and top with chopped cilantro. Serve warm.
- Sesame-Crusted Salmon:
1. In a large bowl, combine tamari, sambal oelek, hot honey, minced garlic, and finely grated ginger. Whisk to combine, and place salmon fillets in the bowl. Marinate the salmon for 30 minutes or up to 4 hours.
2. Pour sesame seeds in a shallow dish. Remove marinated salmon from the bowl and tap off excess liquid, and discard the remaining marinade. Dip each piece of salmon in the sesame seeds, pressing to help adhere the sesame seeds to the wet salmon. Repeat on the other side so that both sides of the salmon are coated in the sesame seeds.
3. Heat a non-stick pan on medium-high heat and add grapeseed oil. When the pan is hot, carefully add the fish. Some of the seeds may fall off, that’s ok. Gently flip the fish once you see a light golden brown colour on the bottom, about 2-3 minutes depending on the thickness of the fillets. Flip the fish and finish cooking on the other side. Do not flip again. Cook until the salmon reaches your desired doneness.
4. Remove from pan and plate on the biryani rice. Finish with a squeeze of lime and sliced green onions. Serve and enjoy immediately.
Copyright (c) Caren McSherry & Christina Valagao 11/2021
1. In a 2L saucepan, heat the grapeseed oil and add the sliced onion. Sauté until well-caramelized and deeply browned, about 15 minutes.
2. Once the onions are browned and caramelized, add the curry paste and turn the heat to low. Stir to combined, then add the rice.
3. Add the water, stir, place the lid on and let the rice simmer on low until all the water is absorbed and the rice is cooked through. Transfer to your serving dish and top with chopped cilantro. Serve warm.
- Sesame-Crusted Salmon:
1. In a large bowl, combine tamari, sambal oelek, hot honey, minced garlic, and finely grated ginger. Whisk to combine, and place salmon fillets in the bowl. Marinate the salmon for 30 minutes or up to 4 hours.
2. Pour sesame seeds in a shallow dish. Remove marinated salmon from the bowl and tap off excess liquid, and discard the remaining marinade. Dip each piece of salmon in the sesame seeds, pressing to help adhere the sesame seeds to the wet salmon. Repeat on the other side so that both sides of the salmon are coated in the sesame seeds.
3. Heat a non-stick pan on medium-high heat and add grapeseed oil. When the pan is hot, carefully add the fish. Some of the seeds may fall off, that’s ok. Gently flip the fish once you see a light golden brown colour on the bottom, about 2-3 minutes depending on the thickness of the fillets. Flip the fish and finish cooking on the other side. Do not flip again. Cook until the salmon reaches your desired doneness.
4. Remove from pan and plate on the biryani rice. Finish with a squeeze of lime and sliced green onions. Serve and enjoy immediately.
Copyright (c) Caren McSherry & Christina Valagao 11/2021
