Ingredients

  • 1
    Cup
  • 1 34
    cups
    cup water
  • 4
    salmon filets (4 oz.), thawed or fresh
  • 12
    cups
    hoisin
  • 12
    cups
    chili sauce
  • 12
    cups
    green onion, sliced
  • 12
    cups
    shallot, minced
  • 2
    tbsp
    canola Oil
  • 2
    tbsp
    garlic, minced
  • 1
    tbsp
    toasted sesame oil
  • 3
    star anise pods
  • 1
    3-inch cinnamon stick
  • Juice of 1 lime
  • Lime zest, to taste
  • Sea salt, to taste
  • Toasted peanuts, for garnish
  • Mint, for garnish
  • Green onion, for garnish

Nutrition Facts

Serving Size: 1 Fillet
Serves: 4
Amount Per Serving
Calories: 670
% Daily Value*
Total Fat: 32g 41%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 65mg 22%
Sodium: 1550mg 67%
Total Carbohydrate: 66g 24%
Dietary Fiber: 4g 14%
Sugars: 20g 40%
Protein: 31g 62%

Instructions

  1. Add 1 cup of Lundberg Family Farms Organic California Brown Basmati Rice and 1 ¾ cups of water to a small saucepan and bring to a boil. Add star anise, cinnamon, shallot, and garlic. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 45 minutes.
  2. Heat a large cast iron skillet or sauté pan on medium-high and add canola and sesame oil. Add thawed salmon filets to the pan, skin-side down if present, and cook for 6 minutes.
  3. Whisk together hoisin, chili sauce, and lime juice. Baste salmon filets and add sea salt to taste. Flip salmon and reduce heat to medium-low (the skin should be crispy). Cook for 2 minutes.
  4. Add cooked rice to 4 shallow bowls or plates. Remove the star anise and cinnamon from the rice. Top rice with lime zest and sea salt to taste. Drizzle with hoisin and chili sauce to taste.
  5. Add cooked salmon filets to each bowl or plate. Top with green onion, mint, peanuts, and lime zest to taste. Enjoy!

Similar Recipes

Product Organic California Brown Basmati Rice
Diet Gluten-Free
Dish Entrees
Latest Photo from Instagram
2
Latest Photo from Instagram
1
Latest Photo from Instagram
7
Latest Photo from Instagram
2