Recipe information
Make Salmon* in just 1h . Coconut Bamboo Sticky Rice / Grapefruit Pico / Piquillo Pepper / Scallion / Dark Soy-Chili Glaze
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Sticky Rice
Rinse the bamboo sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain and place in a saucepan with coconut milk. Cook on low heat for 20-25 minutes until the rice is tender and the coconut milk is absorbed.
2. Prepare the Salmon
Preheat the oven to 375°F (190°C). Season the salmon fillets with olive oil, salt, and black pepper. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes or until they are cooked through.
3. Make the Dark Soy-Chili Glaze
In a small bowl, mix dark soy sauce and chili paste together. Heat this mixture in a small saucepan over medium heat until it starts to simmer. Remove from heat.
4. Prepare the Grapefruit Pico
In a bowl, combine the grapefruit segments, chopped scallions, and sliced piquillo peppers. Season with salt and pepper to taste.
5. Serve
On each plate, serve a portion of the coconut bamboo sticky rice topped with a salmon fillet. Spoon the dark soy-chili glaze over the salmon and garnish with grapefruit pico.
Local Coupons
No local coupons found for this recipe's ingredients.