Cornmeal Crusted Salmon & Jasmine Rice

Recipe Directions

1. For best results, take the salmon out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, heat a saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add the vegetables (b). Season with a pinch of salt and pepper. Cook for 1 minute without stirring. Then stir and pour the chipotle mole (d) over the vegetables. Bring the mixuture up to a simmer, then turn the heat down to medium-low and let the mole and vegetables simmer while you prepare the fish.
4. Cut open the package of salmon (d) and place on a plate with the presentation side facing up. Season on both sides with a pinch of salt and pepper. Pour the cornmeal chili crust (e) on top. Use your hands to spread it around and press it down on to the salmon.;Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon into the pan with the crusted side down in the pan. Sear the salmon for 3 and 1/2 minutes. Then use a spatula to flip the salmon over. Sear the other side for 1 minute. After 1 minute, turn the heat off but keep the fish in the pan while you finish the dish.
5. When the rice is ready, taste and if it is cooked to your preferred consistency, remove from the heat. Spoon the rice on to your serving plates.
6. Spoon the vegetables and mole over the rice. Place the salmon on top. Finish with avocado crema (f) on top of the fish.