Crispy-Skin Salmon with Ginger-Chili Rice
Ingredients
- 2 poundssalmon fillet (skin-on)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 1½ cupjasmine rice
- 2½ cupchicken broth
- 3 tablespoonfresh ginger
- 4 clovegarlic
- ½ teaspoonred pepper flakes
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 3scallion
- 1 teaspoonsesame oil
Prep
- 01
Mince 3 tablespoons fresh ginger
- 02
Mince 4 cloves garlic
- 03
Slice 3 scallions into rounds
Method
- 01
Bring the chicken broth to a boil in a medium saucepan. Add the jasmine rice, minced ginger, minced garlic, and red pepper flakes. Stir once, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat, stir in soy sauce, rice vinegar, and sesame oil. Cover to keep warm.
- 02
While rice cooks, pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- 03
Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down in the pan and cook for 5-6 minutes without moving, until the skin is crispy and golden. Flip and cook another 2-3 minutes until just cooked through (internal temperature 120–125°F for medium-rare).
- 04
Divide rice between two plates and top with one salmon fillet per plate. Garnish with sliced scallions and serve immediately.
Spice Tips
The red pepper flakes and fresh ginger already provide warmth and bite. For extra heat, sprinkle a pinch of cayenne or add sriracha to taste at the table. A squeeze of fresh lime juice brightens the whole bowl.