Cherryblossom Salmon with Coconut Ginger Rice

King salmon that is layered with a delicate floral dressing – from Japanese cherryblossom shoyu and fragrant jasmine rice.

Welcome back to Ankitha Gadag Recipes! It has been a minute since I have documented my culinary experiences, nonetheless, I am thrilled to be sharing this recipe. I had the joy of sampling this dish for the first time at our local Central Market and ever since, I could not get it out of my mind! My craving led me back to the store two weeks later, where I inquired for the recipe with several of the wonderful “foodies” at CM. One hour later, I walked away with a note of the recipe along with the ingredients. It would be an absolute injustice to keep this golden nugget to myself and with that I share this delicious recipe. Trust me on this, you will want to try this recipe at home!

Ingredients

SalmON

1. 4 (6-8oz) King Salmon
2. S&P

Coconut Ginger Rice

1. 1 1/2 c jasmine rice
2. 1 T coconut oil
3. 2 medium shallots, thinly sliced
4. 1 1″ ginger root, in thirds and bruised
5. 1 stalk lemongrass
6. 1 1/2 c water
7. 1/2 c coconut milk
8. 1 t kosher salt

Cherryblossom Ginger Shoyu sauce

1. 1/4 c Haku Cherryblossom Shoyu sauce
2. 1/4 c rice vinegar
3. 1/4 c water
4. 2 1/2 t sugar
5. 1 scallion, sliced thin
6. 2 t ginger, minced
7. 1 1/2 t sesame oil
8. 1 1/2 t red pepper flakes

Preparation

For the sauce: Combine all ingredients and stir to dissolve sugar

For Salmon:

1. Season both sides of salmon fillet with salt and pepper
2. Heat a large skillet on medium-high heat. Add a light coating of oil (~1tbsp)
3. Pan sear until brown, about 1 min
4. Flip salmon and sear another 1-2

For Rice

1. In a large sauce pot, heat oil and gently brown shallots. And ginger and lemongrass. Cook till fragrant
2. Stir in rice, water, coconut milk and salt. Cover and cook till liquid is absorbed. Discard ginger and lemongrass.