Crispy Salmon with Chili-Lime Rice
Ingredients
- 4 6-ouncesalmon fillets (skin-on)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 1½ cupwhite rice
- 3 cupchicken or vegetable broth
- 1lime
- ½ teaspoonred pepper flakes
- 3 clovegarlic
- 4scallions
- 1 tablespoonsoy sauce
- 1 teaspoonsesame oil
Prep
- 01
Mince 3 cloves garlic and add to the pot with the rice before toasting.
- 02
Slice 4 scallions into thin rings, separating white and light green parts from dark green parts; keep separate for garnish.
- 03
Cut 1 lime in half for juicing.
Method
- 01
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the rice and toast, stirring often, for 2 minutes until fragrant.
- 02
Pour in the broth and bring to a boil. Stir once, reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and liquid is absorbed.
- 03
While the rice cooks, pat the salmon dry with paper towels and season both sides generously with salt and pepper.
- 04
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the salmon skin-side up and cook for 4 to 5 minutes until the skin is crispy and browned.
- 05
Flip the salmon and cook for 3 to 4 minutes more until cooked through (the flesh should flake easily with a fork).
- 06
When the rice is done, stir in the soy sauce, sesame oil, red pepper flakes, and the juice of 1 lime.
- 07
Divide the chili-lime rice among bowls, top each with a salmon fillet, and garnish with the scallions. Serve hot.
Spice Tips
The recipe hits medium spice with red pepper flakes alone. For a fiercer kick, add ½ teaspoon cayenne to the rice or a dash of sriracha at the table. For gentler warmth, reduce red pepper flakes to ¼ teaspoon. A squeeze of fresh lime and the scallion garnish keep everything bright.
For extra heat, stir a teaspoon of sriracha or a pinch of cayenne into the rice. Salmon skin crisps best on a dry surface, so pat the fillets well before cooking.