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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.





  1. To make salmon: Heat oven to 350 degrees F.
  2. 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.
  3. Place salmon on a cookie sheet; bake for 5 to 6 minutes, or until cooked through (salmon should still be shiny).
  4. Meanwhile, add shrimp to oil remaining in sauté pan (still over medium-high to high heat). Cook shrimp about 30 seconds.
  5. 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).
  6. Remove from heat and stir in rice.
  7. To make sauce: Mix together soy sauce, sesame oil, toasted sesame seeds, simple syrup, red pepper flakes and honey.
  8. Place shrimp and rice mixture on a plate. Top with salmon fillet. Spoon sauce around rice mixture.

Serves 1.

Garlic chili paste can be found in Asian markets and some larger supermarkets.

Source: Jicama Grill, Louisville, Kentucky


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