March 13, 2021
Rated 5 stars by 1 users
Shrimp and Fish
If your family likes salmon and Thai vegetables this recipe does not disappoint. You will love the flavor and the Jasmine rice is delish. Enjoy!
1 cup Jasmine rice
1 ½-inch piece fresh ginger, peeled
1 small clove garlic
1 ½ Tbsp. fish sauce
2 bell peppers (1 red, 1 yellow), thinly sliced
½ small red onion, thinly sliced
½ jalapeno pepper, thinly sliced (seeds removed for less heat)
1 cup fresh cilantro
Kosher salt and freshly ground black pepper
1 ¼ lbs. skin-on center-cut salmon fillet (in one piece)
¼ cup chopped salted peanuts
Preheat the broiler. Cook the rice according to label directions; set aside. Meanwhile, finely grate the ginger, garlic and the zest of 1 lime into a large bowl. Stir in the juice of 1 ½ limes and the fish sauce. Add the bell peppers, red onion, jalapeno, ¾ cup cilantro and a pinch each of salt and pepper; toss. Let sit, tossing occasionally, until ready to serve. Cut the remaining ½ lime into wedges; set aside.
Line a baking sheet with foil. Cut the salmon in half lengthwise, then crosswise to make 4 equal squares; season with salt and pepper. Transfer to the prepared baking sheet and broil until just cooked through, 5 to 8 minutes.
Divide the rice among 4 plates. Transfer the salmon to the plates, leaving the skin behind; top with the vegetable mixture. Sprinkle with the remaining ¼ cup cilantro and the peanuts. Serve with lime wedges.
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