Jicama Grill Seared Chilean Salmon
Flavorful and super-spicy, this dish is less trouble to make than it may appear.
Once all the ingredients are measured, chopped and gathered in one place, the whole
meal can be ready in less than 15 minutes.
- 2 tablespoons vegetable oil
- 1 (8 ounce) salmon fillet
- 3 ounces shrimp, shelled, tails left on
- 1 tablespoon julienned carrots (cut to look like matchsticks)
- 1 tablespoon julienned red bell pepper
- 1 tablespoon julienned red onion
- 1 teaspoon chili garlic paste (see notes)
- 1 teaspoon sesame oil
- 1 jalapeno or Serrano chile pepper, minced
- 1 egg, lightly beaten with a fork
- 1 cup cooked rice
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
- 2 tablespoons simple syrup (see notes)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon honey
- Salmon: Heat oven to 350 degrees F.
- Heat oil in a large sauté pan set over medium-high to high heat. When oil begins
to smoke, add salmon fillets and brown on both sides.
- Place salmon on a cookie sheet;
bake for 5 to 6 minutes, or until cooked through (salmon should still be shiny).
- Meanwhile, add shrimp to oil remaining in sauté pan (still over medium-high to
high heat). Cook shrimp about 30 seconds.
- Add carrots, red bell pepper, red onion,
chili garlic paste, sesame oil, jalapeno and egg. Cook, stirring often, until shrimp
tails begin to curl in (shrimp will be done when tail is about a half-inch from
forming a complete circle — a complete circle indicates over-cooked shrimp).
- Remove from heat and stir in rice.
- Sauce: Mix together soy sauce, sesame oil, toasted sesame seeds, simple
syrup, red pepper flakes and honey.
- Place shrimp and rice mixture on a plate. Top with salmon fillet. Spoon sauce
around rice mixture.
Garlic chili paste can be found in Asian markets and some
Source: Jicama Grill, Louisville, Kentucky