Brothy Salmon & Rice | How To Make Salmon & Rice

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar + sugar mimics the sweetness of mirin.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

Season the salmon with salt, black pepper, onion powder, garlic powder, smoked paprika, and Old Bay seasoning on the top only.

Preheat the oven to 400°F.

Drizzle oil on top of the salmon and rub it in.

Chop off the top of a whole head of garlic and set it aside.

Heat oil in a pot and lay the salmon in, cooking for 2 to 3 minutes to sear the bottom.

Remove the salmon and place it on a baking sheet to finish cooking in the oven for about 10 minutes.

In the same pot, add chopped shallots and cook for a bit.

Add ginger and whole black peppercorns to the pot.

Pour in about 1/4 to 1/2 cup of white wine to deglaze the pot, scraping the bottom.

Let it cook for 1 to 2 minutes until the alcohol cooks off.

Squeeze in some lemon juice, being careful to avoid seeds.

Add a bay leaf and about 3 cups of seafood stock to the pot.

Mix in red curry paste and a little fish sauce.

Let the broth simmer for 15 minutes.

Cook rice and baby broccoli on the side, or any vegetables you prefer.

Taste the broth to adjust seasoning if necessary.

Add chopped green onion to the finished broth.

Serve the salmon with the broth and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens