Pan-Seared Chili Garlic Glazed Salmon with Sesame Basmati Rice and Sharp Red Cabbage Carrot Salad (Serves 4)

Ingredients

• 600 g (4 pieces of about 150 g each) Salmon fillet
• 240 g (about 3 dl) Basmati rice
• 480 ml (for cooking the rice) Water
• 4 tbsp (2 tbsp for the glaze, 2 tbsp for the rice) Light soy sauce
• 3 tbsp (1 tbsp for the glaze, 2 tbsp for the rice) Sesame oil
• 2 tbsp (1 tbsp for the glaze, 1 tbsp for the rice) Chili garlic mix
• 2 tsp Crushed ginger
• 1 tsp Crushed garlic
• 5 tbsp (2 tbsp for the glaze and rice sauce, 3 tbsp for the salad dressing) Rice vinegar
• 1 tbsp (2 tsp for the glaze, 1 tsp for the salad dressing) Sugar
• 1 tbsp (for pan-searing the salmon) Vegetable oil
• 3/4 tsp (1/4 tsp for the rice, 1/4 tsp for the salmon, 1/4 tsp for the salad dressing) Salt
• 1/2 tsp Black pepper
• 250 g, finely shredded Red cabbage
• 2 medium (about 200 g), peeled and coarsely grated Carrots
• 1 (about 150 g), thinly sliced into strips Red bell pepper

Method

1. 1

   Rinse 240 g of basmati rice in a sieve under cold running water for about 1 minute until the water runs mostly clear, then drain well.

2. 2

   Place the rinsed basmati rice in a medium pot with 480 ml of water and 1/4 tsp of salt. Bring to a boil, then reduce the heat to low, cover with a lid and cook for 12 minutes. Remove from the heat and keep covered for 5 minutes to steam.

3. 3

   While the rice cooks, make the sharp salad: in a large bowl, whisk together 3 tbsp of rice vinegar, 1 tsp of sugar and 1/4 tsp of salt until the sugar dissolves. Add 250 g of finely shredded red cabbage, 200 g of coarsely grated carrots and 150 g of thinly sliced red bell pepper, and toss well. Set aside to soften and pickle lightly while you cook the salmon, tossing once or twice.

4. 4

   Make the glaze: in a small bowl, stir together 2 tbsp of light soy sauce, 1 tbsp of sesame oil, 1 tbsp of chili garlic mix, 1 tsp of crushed ginger, 1 tbsp of rice vinegar and 2 tsp of sugar until the sugar dissolves.

5. 5

   Pat the 600 g of salmon fillet dry with paper towels. Season the pieces with 1/4 tsp of salt and 1/2 tsp of black pepper.

6. 6

   Heat 1 tbsp of vegetable oil in a large non-stick frying pan over medium-high heat for 1-2 minutes until the oil shimmers. Place the salmon fillet pieces skin-side down in the pan, leaving a little space between them, and cook for 4 minutes without moving them, until the skin is crisp and the flesh is cooked about two thirds of the way up the sides.

7. 7

   Flip the salmon carefully, reduce the heat to medium, and cook for 2-3 minutes on the second side. Pour the chili garlic glaze into the pan around the salmon and cook for 1 more minute, spooning the glaze over the fillets until it thickens slightly and coats them. The salmon should flake easily with a fork. Take the pan off the heat.

8. 8

   Make the sesame sauce for the rice: in a small bowl, mix 2 tbsp of light soy sauce, 2 tbsp of sesame oil, 1 tbsp of chili garlic mix, 1 tsp of crushed ginger, 1 tsp of crushed garlic and 1 tbsp of rice vinegar.

9. 9

   Fluff the cooked basmati rice with a fork, drizzle with the chili garlic sesame sauce and toss gently until every grain is coated. Transfer the rice to a large warm serving bowl.

10. 10

    Using a fish slice, lift the salmon pieces onto a warm serving platter and pour all of the remaining glaze from the pan over the top. Put the platter, the bowl of rice and the bowl of sharp red cabbage and carrot salad on the table with a serving spoon in each, and let everyone help themselves.