Crispy Salmon Rice Bowls

🥘 Ingredients

• baby lettuce
  2 unit
• cilantro
  ½ ounce
• coleslaw mix
  8 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• mini cucumber
  2 unit
• peanuts
  1 oz
• rice wine vinegar
  3.333 tbsp
• salmon
  20 oz
• sriracha
  2 tsp
• sweet thai chili sauce
  2 oz
• water
  1¼ cups

🍳 Cookware

• small pot
• dry medium pan
• medium pan
• large bowl

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice , water (2¼ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 20 minutes (can be longer, from 15-20). Set aside covered.

   jasmine rice: 1.5 c, water: 1¼ cups
2. 

   2

   While rice cooks, place peanuts in a dry medium pan over medium-high heat. Cook, stirring frequently, until golden brown and fragrant, ⏱️ 4 minutes . Transfer to a small bowl; wipe out the pan for later.

   peanuts: 1 oz
3. 

   3

   Zest and quarter lime . Trim and discard root end from baby lettuce ; halve lengthwise, then thinly slice crosswise into bite-size pieces. Trim mini cucumber ; using a peeler, shave until ribbons (discard any that is mostly skin). Roughly chop cilantro .

   lime: 2 unit, baby lettuce: 2 unit, mini cucumber: 2 unit, cilantro: ½ ounce
4. 

   4

   Pat salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of cooking oil in the same medium pan over medium-high heat. Add one piece of salmon, skin side down, and press down with a spatula for 10 seconds. Repeat with remaining salmon. Cook, undisturbed, until mostly opaque, ⏱️ 7 minutes . Flip and cook until opaque, ⏱️ 2 minutes more. Transfer to a plate, skin sides up.

   salmon: 20 oz
5. 

   5

   While salmon cooks, in a large bowl , whisk together sweet thai chili sauce , rice wine vinegar , a large drizzle of olive oil, juice from one lime wedge, and as much sriracha as you like (for 4 servings, double). Add coleslaw mix , the lettuce, cucumber ribbons, chopped peanuts, half the chopped cilantro, and a pinch of salt and pepper. Toss until combined.

   sweet thai chili sauce: 2 oz, rice wine vinegar: 3.333 tbsp, sriracha: 2 tsp, coleslaw mix: 8 oz
6. 

   6

   Once salmon is cool enough to handle, use a butter knife to gently loosen the salmon skin from the flesh; carefully peel it off. In the same pan, add the salmon skin cut side down and cook, pressing down with a spatula until extra crisp, ⏱️ 30 seconds per side. Blot on paper towels, then reserve.
7. 

   7

   Fluff the rice with a fork; stir in the lime zest and the remaining cilantro. Season with more salt to taste. Divide the rice between bowls. Top with the salmon, cut sides down, and as much slaw as you like. Drizzle any remaining dressing over the grain. Garnish with the crispy skin and serve with remaining lime wedges. *Fish is safely cooked when its internal temperature reaches 145°.*