Szechuan Salmon (gf) Recipe
Garlic chips, sauteed spinach, pickled cabbage, coconut jasmine rice
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Ingredients
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Garlic Chips
Sauteed Spinach
Pickled Cabbage
Coconut Jasmine Rice
Szechuan Salmon
Method
Garlic Chips
- 1
Prepare Garlic Chips
Thinly slice the garlic cloves. In a small saucepan, heat the olive oil over medium heat. Once hot, add the garlic slices and fry until golden brown and crispy, about 5-7 minutes. Remove from heat and drain on paper towels. Set aside.
Sauteed Spinach
- 2
Saute Spinach
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Add the fresh spinach, salt, and black pepper. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat and set aside.
Pickled Cabbage
- 3
Prepare Pickled Cabbage
In a mixing bowl, combine the rice vinegar, sugar, salt, and water, stirring until the sugar and salt are dissolved. Add the thinly sliced red cabbage and press down to submerge it in the pickling liquid. Let it sit for at least 30 minutes, or refrigerate for up to 24 hours.
Coconut Jasmine Rice
- 4
Cook Coconut Jasmine Rice
In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
Szechuan Salmon
- 5
- 6
Serve
To serve, place a portion of coconut jasmine rice on each plate. Top with the Szechuan salmon, sautéed spinach, and a generous serving of pickled cabbage. Garnish with chopped green onions and sesame seeds. Add garlic chips on top for extra crunch.
