Fire House Salad Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch.

Combine the rinsed rice, 2 cups water, 1 tsp salt, and 1 tbsp butter in a medium saucepan. Bring to a gentle boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and keep warm until plating.

Pat snapper fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.

In a small bowl, combine 2 shredded lime leaves, 10 sliced basil leaves, 2 tbsp lime juice, 1 tbsp light soy sauce, 1 tsp sesame oil, and 1 tsp chili paste. Stir to create the marinade.

Place the snapper in a shallow dish or zip-top bag and pour half of the marinade over the fish, reserving the other half for finishing. Marinate for 10–15 minutes at room temperature (no longer than 30 minutes).

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat.

Sear the snapper fillets, skin-side down first if skin-on, for 3–4 minutes until a golden crust forms. Flip and cook 2–3 minutes more until just cooked through (internal temp about 125–135°F / 52–57°C) depending on thickness.

In the last 30 seconds of cooking, brush the reserved marinade over the fillets and remove the fish from the pan. Let rest for 2 minutes; then break into large flakes suitable for placing on the salad.

While the rice cooks and fish marinates, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup thin cucumber slices, and 1/4 cup thinly sliced red onion in a large bowl.

Toss gently to mix and keep chilled until ready to dress.

In a small jar or bowl combine 1 tbsp fresh lime juice, 1 tsp rice wine vinegar, 1 tsp honey, 2 tbsp extra-virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified.

Add the chiffonaded basil (6 leaves) and 1 tsp toasted sesame seeds to the dressing and stir to incorporate.

Taste and adjust seasoning — add a little more lime juice or honey if you want brighter or sweeter balance.

Just before serving, dress the salad greens lightly with most of the dressing (reserve a tablespoon for finishing) and toss to coat evenly.

Plate: divide the warm white rice between 2 plates (or bowls). Place the dressed greens to one side of each plate. Top the greens with large flakes of seared snapper.

Drizzle the reserved dressing over the fish and rice, sprinkle additional shredded basil leaves and the lime wedges on the side. Finish with an optional pinch of extra toasted sesame seeds.