Crispy Salmon Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch; drain well.

In a medium saucepan combine the rinsed rice, coconut milk, water, salt and sugar. Stir once to distribute, then bring to a gentle boil over medium heat.

Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let steam, covered, for 10 minutes.

Fluff the rice with a fork, fold in the lime zest, and keep covered and warm until serving.

In a small bowl whisk together plum sauce (or plum jam), rice vinegar, Sriracha, lime juice and soy sauce until smooth.

If the sauce is too thick, whisk in up to 1 tablespoon water to reach a spoonable consistency. Taste and adjust heat or acidity as desired. Keep at room temperature.

Stack 4 wonton wrappers and cut them into 1/4-inch wide strips (you can stack to speed up).

In a small saucepan or deep skillet heat oil to 350°F (175°C). If you don't have a thermometer heat until a small piece of wrapper sizzles and browns in about 10–15 seconds.

Fry the strips in batches, stirring, until golden and crisp, about 30–60 seconds per batch. Use a slotted spoon to transfer to a plate lined with paper towels and immediately season lightly with salt. Let cool — they will crisp further.

Heat a large skillet or wok over medium-high heat until hot. Add 2 tbsp neutral oil and swirl to coat.

Add the trimmed green beans in a single layer and sear, stirring occasionally, until blistered and bright green with some char spots, about 5–7 minutes.

Push beans to the side, add garlic and ginger to the hot pan and stir-fry briefly (20–30 seconds) until fragrant, taking care not to burn.

Add the toasted crushed Szechuan peppercorns and red chili flakes, then stir to combine. Pour in light soy sauce, rice vinegar and brown sugar; toss the beans to evenly coat and cook 1–2 more minutes until sauce clings and has glazed the beans.

Finish with a drizzle of toasted sesame oil, toss, and transfer to a serving dish. Garnish with sliced scallions.

Pat salmon fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and black pepper. Let rest for 5 minutes while other components finish.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2–3 tablespoons neutral oil, spread to coat the pan.

Place salmon fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds so the skin makes full contact. Reduce heat to medium and cook without moving until the skin is deeply golden and crisp and the fish is about 3/4 cooked through, 5–7 minutes depending on thickness.

Flip the fillets carefully and add 1 tablespoon butter to pan. Spoon melted butter over the tops for 30–60 seconds until the salmon reaches desired doneness (internal about 125–130°F for medium-rare). Total cook time will be about 2–3 minutes after flipping.

Remove salmon to a warm plate, squeeze a little lime over the top and let rest 2 minutes before plating.

Spoon a portion of warm coconut rice onto each plate (about 1/2 cup cooked rice per serving).

Arrange a salmon fillet alongside the rice, skin-side up to showcase crispness.

Place a generous portion of Szechuan green beans next to the salmon and rice.

Drizzle 1–2 tablespoons chili plum sauce over the salmon and a little on the rice as desired.

Scatter a small handful of wonton strips over the rice or beside the salmon for crunch. Garnish with cilantro, toasted sesame seeds and a lime wedge on the side.

Serve immediately while the salmon skin is still crisp.