Orange Chili Crisp Salmon

over Bok Choy Rice

30 MIN

2 Servings

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with Salmon

From the Test Kitchen

The star of this dish is the sweet and spicy sauce we're spooning over crispy skin salmon, which gets rich heat from our chili crisp seasoning, and a punch of sweetness from orange marmalade, plus a bit of butter to create even more depth of flavor. It's all served over bok choy rice, with sesame oil stirred in for a nutty finish.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Long Grain White Rice
10 oz Baby Bok Choy
4 tsps Chili Crisp Seasoning
2 Tbsps Orange Marmalade
1 Tbsp Sesame Oil
2 Scallions
½ oz Salted Butter
3 Tbsps Roasted Peanuts

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup 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. Add the sesame oil; stir to combine. Cover to keep warm.

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.

3 Cook the boy choy

In a medium pan (nonstick, if you have one), 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.

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, skin side up.

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

5 Finish & serve your dish

In the pan of reserved fond, heat the butter and a drizzle of olive oil on low until the butter is 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. Turn off the heat. Transfer the chili butter 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 and orange- chili sauce. Garnish with the peanuts and sliced green tops of the scallions. Enjoy!