Crispy Salmon Rice Bowls: Sweet Chili Cucumber Slaw, Toasted Peanuts & Lime

🥘 Ingredients

• baby lettuce
  1 c
• black pepper
  ½ tsp
• cilantro
  2 tbsp
• coleslaw mix
  1 c
• jasmine rice
  ½ cup
• lime
  1 unit
• mini cucumber
  1 unit
• olive oil
  1 tbsp
• peanuts
  2 tbsp
• rice wine vinegar
  1 tsp
• salmon fillets
  2 pieces
• salt
  1 tsp
• sriracha
  1 tsp
• sweet thai chili sauce
  2 tbsp
• water
  1¼ cup

🍳 Cookware

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

1. 

   1

   mini cucumber sweet thai chili sauce coleslaw mix peanuts rice wine vinegar baby lettuce cilantro sriracha salmon fillets jasmine rice lime olive oil salt black pepper water

   mini cucumber: 1 unit, sweet thai chili sauce: 2 tbsp, coleslaw mix: 1 c, peanuts: 2 tbsp, rice wine vinegar: 1 tsp, baby lettuce: 1 c, cilantro: 2 tbsp, sriracha: 1 tsp, salmon fillets: 2 pieces, jasmine rice: ½ cup, lime: 1 unit, olive oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: 1¼ cup
2. 

   2

   Wash and dry produce. In a small pot , combine jasmine rice, water, and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
3. 

   3

   While rice cooks, place peanuts in a medium pan over medium-high heat. Cook, stirring, until golden brown and fragrant ⏱️ 3 minutes . Turn off heat; transfer to a small bowl . Wipe out pan. Once peanuts are cool enough to handle, roughly chop.
4. 

   4

   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 lengthwise into ribbons (discard any ribbons that are solely cucumber skin). Roughly chop cilantro.
5. 

   5

   Pat salmon fillets dry with paper towels; season all over with salt and black pepper.
6. 

   6

   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. Add coleslaw mix, lettuce, cucumber ribbons, peanuts, half the cilantro, salt, and pepper to bowl. Toss until combined.
7. 

   7

   Once salmon is cool enough to handle, use a butter knife to gently separate skin from salmon (start at one end, shimmying the knife between the flesh and the skin until skin is removed). Gently scrape off any large pieces of salmon stuck to skin (some small bits are OK). Heat pan used for salmon over medium heat; add salmon skin, cut sides down. Cook, pressing down with a spatula on any spots that still need crisping ⏱️ 20 seconds per side.
8. 8

   Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt if desired. Divide rice between shallow bowls. Top with salmon (cut sides down) and as much slaw as you like. Spoon any remaining dressing over rice. Garnish with crispy salmon skin and serve with remaining lime wedges.