Salmon Poke & Jasmine Rice

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer then this recipe card indicates. If using a grill, preheat to high.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (per serving) to the rice. Put the pot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice 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, add the vegetables (b) to a mixing bowl. Season with a pinch of salt and pepper, and pour the poke dressing (c) over top. Toss to coat the vegetables. Taste and add more salt & pepper if you wish, then set aside.
4. Open the package of salmon (d) and place on a plate. Season on both sides with a pinch of salt.
5. When the rice has cooked for 10 minutes, check the texture
6. if it is too firm, cook for another 2 minutes and check again. When the rice is ready, turn off the heat but keep the lid on the pot.
7. If you are cooking on a grill, head outside with the fish and a spatula. Place the salmon on the grill with the nice-looking, presentation side down. Cook for 2-3 minutes then flip over and cook for 30-60 seconds. (Make a small cut in the middle of the fish to check if it is cooked enough for your taste).
8. If you are cooking on your stovetop, 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. Add the salmon to the pan with the nice-looking, presentation side down. Sear for 3 ½ minutes, then turn the heat off. Use a spatula to flip the salmon over and sear on the other side for 1 minute over no heat. (Make a small cut in the middle of the fish to check if it is cooked enough for your taste, then place on a plate to rest.)
9. Chop the sesame leaves and scallion (e) into a chiffonade. Do this by finding the largest leaf and wrapping it around the other leaves. Cut the leaves and scallion as thinly as you can.
10. Spoon the rice into your serving bowls and top with the vegetable salad. Place the salmon on top. Sprinkle the chopped herbs over the salmon and drizzle wasabi aioli (f) over the entire dish.