Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 6 ounces salmon filets
  • Salt and pepper to taste
  • ¼ cup water or stock
  • 1/2 cup Szechuan sauce (or more as desired)
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 2-3 Thai chilies (chopped – or use Serrano peppers - + more for garnish)
  • 1 teaspoon ground ginger
  • 2-1/2 cups water
  • 1 cup rice
  • 4 large basil leaves (chopped)
  • Juice from one small lime – about 2 tablespoons
  • Lightly toasted peanuts

Instruction

  • Get the rice going first by heating the oil in a pot. Add onion and chilies and cook about 5 minutes, stirring often, to soften.
  • Add the ginger and stir. Cook about a minute.
  • Add the water and rice and bring to a quick boil. Reduce the heat and simmer about 20 minutes or so, or until the rice is cooked through.
  • Remove from heat and stir in the lime juice. Garnish with basil leaves, toasted peanuts and extra sliced peppers.
  • For the salmon, heat the oil in a large pan.
  • Season the salmon with salt and pepper and sear them in the pan about 2-3 minutes per side. Wait for the salmon to loosen in the pan before flipping the first time.
  • Add the water or stock and cover for about a minute or so to let the salmon steam a bit. Remove the lid and let the water reduce a bit.
  • Add the Szechuan sauce and shake the pan to coat the salmon. Cook it for about a minute to heat it through.
  • Serve the salmon over the rice and garnish with extra chili peppers, choppedbasil, and crumbled toasted peanuts.
  • Enjoy!