If I HAD to choose only a single fish to eat for the rest of my life, I think it would be salmon. I love a LOT of fish, but salmon is the ideal package when it comes to flavor, texture, healthy oil content and overall versatility. I can cook salmon so many different ways and into many different types of meals. Seriously. See my Salmon Recipes. YUM. Sometimes, though, you want to keep it simple and serve it fillet style, like this recipe, which preps the salmon with basic seasonings, then finishes it off with sweet and mildy spicy Szechuan sauce. Talk about delicious. I loved it so much, I wanted to make a non-taco version, and here it is, and you know what? YUM! I love it.
Chili-Basil Rice
Please don’t forget the Chili-Basil Rice. This stuff is crazy good with the salmon. It is loaded with fresh chopped chili peppers, basil, ginger and lime juice, and makes for the ideal bed for the salmon. The Szechuan sauce drips down a bit over the salmon fillet into the rice. Scoop a piece of drenched salmon along with the rice onto your fork. For me, it’s the perfect bite. Let’s talk about how to make it, shall we? 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 Szechuan sauce and shake the pan to coat the salmon. Cook it for about a minute to heat it through. Finally, serve the salmon over the rice and garnish with extra chili peppers, chopped basil, and crumbled toasted peanuts. Enjoy! I do hope you enjoy it! Let me know how it turns out for you!
Other Rice Options to Go with Szechuan Salmon
Cajun Cauliflower Rice Yellow Rice Curried Rice Jollof Rice
