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Orange Chili Crisp Salmon
over Bok Choy Rice
with Skin-On Salmon Fillets
Active:
30m
Total:
30m
A sweet and spicy sauce gets spooned over crispy skin salmon, which gets rich heat from chili crisp seasoning and a punch of sweetness from orange marmalade. A bit of butter creates even more depth of flavor.
Details
A sweet and spicy sauce gets spooned over crispy skin salmon, which gets rich heat from chili crisp seasoning and a punch of sweetness from orange marmalade. A bit of butter creates even more depth of flavor.
Nutrition per serving
38g Protein / 4g Fiber / 800 Calories
Ingredients
2 each
Skin-On Salmon Fillets
½ cup
Long Grain White Rice
10 oz
Baby Bok Choy
4 tsp
Chili Crisp Seasoning
2 tbsp
Orange Marmalade
1 tbsp
Sesame Oil
2 each
Scallions
1 oz
Salted Butter
3 tbsp
Roasted Peanuts
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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. Add the sesame oil; stir to combine. Cover to keep warm.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops.
step 3
Cook the boy choy
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
step 4
Cook the fish
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-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
step 5
Finish & serve your dish
In the pan of reserved fond, heat the butter on low until melted. Add as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and combined. Transfer to a bowl; stir in the orange marmalade until combined. Transfer the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the bok choy rice topped with the cooked fish. Top the fish with the orange-chili sauce. Garnish with the sliced green tops of the scallions and peanuts. Enjoy!
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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. Add the sesame oil; stir to combine. Cover to keep warm.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops.
step 3
Cook the boy choy
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
step 4
Cook the fish
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-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
step 5
Finish & serve your dish
In the pan of reserved fond, heat the butter on low until melted. Add as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and combined. Transfer to a bowl; stir in the orange marmalade until combined. Transfer the cooked bok choy to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the bok choy rice topped with the cooked fish. Top the fish with the orange-chili sauce. Garnish with the sliced green tops of the scallions and peanuts. Enjoy!
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