Szechuan Salmon with Chili-Basil Rice – Recipe
A recipe for seasoned and pan-seared salmon topped with tangy Szechuan sauce, served over fluffy chili-basil rice. Light, fork tender, perfect.
Servings: 2
Calories: 688kcal
Ingredients
- 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
FOR THE RICE
- 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
Instructions
- 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!
Nutrition
Calories: 688kcal | Carbohydrates: 93g | Protein: 12g | Fat: 28g | Saturated Fat: 4g | Sodium: 2779mg | Potassium: 471mg | Fiber: 2g | Sugar: 14g | Vitamin A: 470IU | Vitamin C: 67.7mg | Calcium: 59mg | Iron: 2.6mg