Chili Crisp Panko Salmon with Garlic Rice, Snap Peas & Bell Peppers
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Chili Crisp Panko Salmon

with Garlic Rice, Snap Peas & Bell Peppers

35 MIN
4 Servings
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From the Test Kitchen

In this dish, we're coating salmon fillets in a creamy, subtly spicy mayonnaise plus chili crisp breadcrumbs before baking them in the oven for a perfectly crispy exterior. You'll sauté bell peppers and sugar snap peas with a bit of piquant garlic for a hearty and balanced side dish.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Chili Crisp Panko Salmon with Garlic Rice, Snap Peas & Bell Peppers
Title
  • 4 Skin-On Salmon Fillets
  • 1 cup Long Grain White Rice
  • 2 Bell Peppers
  • ½ lb Sugar Snap Peas
  • 2 cloves Garlic
  • ¼ cup Mayonnaise
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Hoisin Sauce
  • 3 Tbsps Roasted Peanuts
  • 4 tsps Chili Crisp Seasoning
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Peel and roughly chop 2 cloves of garlic. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, half the chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Pull off and discard the tough string that runs the length of each snap pea pod. In a bowl, combine the mayonnaise, hoisin sauce, and up to half the chili crisp, depending on how spicy you'd like the dish to be. In a separate bowl, combine the breadcrumbs and as much of the remaining chili crisp as you'd like (reserving a pinch for serving).

Roast the fish
3 Roast the fish

Transfer half the spicy hoisin mayo to a separate bowl and set aside for serving. Line a sheet pan with foil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the sheet pan, skin side down. Evenly spread or brush the remaining spicy hoisin mayo onto the seasoned fish. Evenly top with the chili crisp breadcrumbs (pressing gently to adhere). Drizzle with olive oil. Roast 12 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven.

Cook the vegetables & serve your dish
4 Cook the vegetables & serve your dish

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, peanuts, and prepared snap peas. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Add the remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Turn off the heat. Serve the roasted fish with the cooked rice and cooked vegetables. Top the fish with the reserved spicy hoisin mayo. Garnish with the reserved chili crisp. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Peel and roughly chop 2 cloves of garlic. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, half the chopped garlic, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Pull off and discard the tough string that runs the length of each snap pea pod. In a bowl, combine the mayonnaise, hoisin sauce, and up to half the chili crisp, depending on how spicy you'd like the dish to be. In a separate bowl, combine the breadcrumbs and as much of the remaining chili crisp as you'd like (reserving a pinch for serving).

Prepare the ingredients
Roast the fish
3 Roast the fish

Transfer half the spicy hoisin mayo to a separate bowl and set aside for serving. Line a sheet pan with foil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the sheet pan, skin side down. Evenly spread or brush the remaining spicy hoisin mayo onto the seasoned fish. Evenly top with the chili crisp breadcrumbs (pressing gently to adhere). Drizzle with olive oil. Roast 12 to 15 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven.

4 Cook the vegetables & serve your dish

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, peanuts, and prepared snap peas. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Season with salt and pepper. Add the remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Turn off the heat. Serve the roasted fish with the cooked rice and cooked vegetables. Top the fish with the reserved spicy hoisin mayo. Garnish with the reserved chili crisp. Enjoy!

Cook the vegetables & serve your dish
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