Salmon With Lobster Sauce Recipe

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

Combine rinsed rice, 1.25 cups water, a pinch of salt, and 1 tsp butter or oil in a small pot. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 12–14 minutes until water is absorbed and rice is tender.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork just before serving.

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

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbs vegetable oil and 1 tbs unsalted butter; swirl to coat.

Place salmon fillets in the skillet skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Cook for 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Flip the fillets and cook for another 1–2 minutes for medium (internal temp ~125–130°F / 52–54°C) or longer to your desired doneness. Spoon some of the lobster sauce (reserve majority in sauce pan) over the fish for the last 30 seconds to glaze if desired.

Transfer salmon to a warm plate and loosely tent with foil to rest while you finish the sauce.

Pat shrimp dry and season lightly with a pinch of salt.

In a medium saucepan or deep skillet, melt 2 tbs unsalted butter over medium heat. Add the minced garlic, minced ginger, and minced shallot and cook, stirring, until fragrant and softened, about 1–1½ minutes—do not brown.

Stir in 2 tbs tomato paste and cook 30–45 seconds, stirring constantly, to deepen the flavor.

Add 1 tbs dry white wine (or sherry) and scrape any browned bits from the pan. Let the wine reduce about 30 seconds.

Pour in 1 cup chicken or seafood stock, 1 tbs light soy sauce, 1 tbs oyster sauce, and 1 tsp sugar. Stir to combine and bring the sauce to a gentle simmer.

Mix 1 tsp cornstarch with 2 tbs cold water to make a slurry. Gradually whisk the slurry into the simmering sauce until it thickens slightly—about 1 minute.

Add the jumbo shrimp to the sauce in a single layer. Simmer gently until shrimp are opaque and just cooked through, about 2–3 minutes depending on size. Do not overcook.

Stir in 1 tsp sesame oil and 2 tbsp thinly sliced scallions. Taste and adjust seasoning with a pinch more salt or 1/2 tsp sugar if needed.

Keep the sauce warm. Spoon a generous portion over each salmon fillet when plating and reserve some to serve on the side with rice.

Divide the jasmine rice between two plates, forming a neat mound with a spoon or ring mold if preferred.

Place a salmon fillet beside the rice. Spoon the lobster-style sauce with shrimp over the salmon and a little onto the rice.

Garnish with microgreens or cilantro, additional sliced scallions if desired, and a squeeze of lemon from the wedges. Finish with a light crack of freshly ground black pepper.

Serve immediately.