Bol de riz au saumon doux et épicé

par
Sweet-And-Spicy Salmon Rice Bowls


Photo:

ANTONIS ACHILLEOS; PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL


Active Time:
30 mins

Total Time:
30 mins

Servings:
4

Instead of grabbing your favorite

hot sauce

or teriyaki, drizzle sriracha over this salmon bowl. (And then keep it in the fridge to drizzle over burgers and

chicken wings

.)

For this recipe, the spicy condiment is blended with vinegar, honey, and other ingredients to

make a glaze

for the salmon. A teaspoon or two is usually all you need, so a bottle of sriracha will last a while. Stir it into mayonnaise for a

sandwich spread

with a kick, or add it to your stir-fry dishes.

You can substitute the brown rice with quinoa or another whole grain. Purchase salmon that is about 1 1/2 inches thick, and avoid the fillets that are from the tail flap.



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Ingredients


  • 1/3


    cup


    unsalted chicken stock


  • 1/2


    teaspoon


    cornstarch


  • 2


    tablespoons


    rice vinegar


  • 1 1/2


    tablespoons


    honey


  • 2


    teaspoons


    Sriracha chile sauce


  • 2 1/2


    tablespoons


    toasted sesame oil, divided


  • 1 1/2


    teaspoons


    kosher salt, divided


  • 4


    (5-oz.) skinless salmon fillets (about 1 1/2 inches thick)


  • 2


    (8.8-oz.) pkg. precooked microwavable brown rice


  • 6


    ounces


    fresh snow peas, trimmed (about 2 cups)


  • 3


    scallions, diagonally sliced (1/2 cup)


  • 1


    small English cucumber, diced (about 3/4 cup)


  • 3


    medium radishes, cut into matchsticks (1/2 cup)


  • 1


    teaspoon


    toasted sesame seeds

Directions

  1. Whisk together stock and cornstarch in a small saucepan. Add vinegar, honey, Sriracha, 1/2 tablespoon of the oil, and 1/4 teaspoon of the salt; bring to a simmer over medium, whisking constantly. Cook, whisking occasionally, until reduced to 1/2 cup, about 4 minutes. Remove from heat. Place 2 tablespoons of the sauce in a medium bowl, and let cool slightly. Set aside remaining sauce. Add salmon to bowl, toss to coat, and let stand 5 minutes.

  2. Meanwhile, microwave rice according to package directions.

  3. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add snow peas. Cook, stirring often, until tender, about 4 minutes. Stir in rice, scallions, and 1/2 teaspoon of the salt; cook, stirring occasionally, 1 minute. Remove mixture from skillet; keep warm.

  4. Add remaining 1 tablespoon oil to skillet. Sprinkle fish with remaining 3/4 teaspoon salt. Add salmon to skillet. Cook until lightly charred and a thermometer registers 130°F (medium doneness), 3 to 4 minutes per side. Divide rice mixture and salmon evenly among 4 shallow bowls. Top evenly with cucumber, radishes, and sesame seeds. Drizzle with remaining sauce.