Cumin-Sichuan Salmon with Scallion Rice & Broccoli

Cumin-Sichuan Salmon

with Scallion Rice & Broccoli

40 MIN
2 Servings
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From the Test Kitchen

The star of this dish is the bold, fragrant glaze that coats salmon fillets, which highlights earthy cumin and tingly Sichuan peppercorn—a prized spice popular in its namesake cuisine. It’s perfectly accompanied by simple sides of fluffy white rice brightened with aromatic scallions and tender broccoli tossed with citrusy ponzu sauce.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Cumin-Sichuan Salmon with Scallion Rice & Broccoli
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Long Grain White Rice
  • 3 Tbsps Cumin-Sichuan Peppercorn Sauce
  • 2 Tbsps Soy Glaze
  • 2 Scallions
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 1 tsp Black & White Sesame Seeds
Full recipe coming soon!

Our culinary team is preparing this recipe.

Tips from Home Chefs

Cumin-Sichuan Salmon

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the cumin-sichuan sauce, soy glaze, and 1 tablespoon of water.

2 Make the scallion rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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.
Make the scallion rice
Cook & finish the broccoli
3 Cook & finish the broccoli

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until combined and the broccoli is tender. Transfer to a bowl. Add the ponzu sauce and toss to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the scallion rice and finished broccoli. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Cook the fish & serve your dish
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