Basmati rice with salmon, sesame, and spicy sauce

Name: Basmati rice with salmon, sesame, and spicy sauce
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: Basmati rice 1 ¾ cup; Water 3 cups; Garlic 2 cloves; Thyme to taste; Rosemary to taste; Black sesame seeds to taste; Salmon 14 oz; Zucchini 2.67 cups; Carrots 10.6 oz; Red peppers 3 ¼ cups; Fresh ginger 3.3 tbsp; Soy sauce 3.3 tbsp; Sunflower seed oil ½ cup; Egg yolks at room temperature 2; Lemon juice ½; Sriracha sauce 2 tsp; Fine salt to taste

Difficulty: Average
Prep time: 40 min
Cook time: 20 min
Serving: 4 persone

PRESENTATION

Basmati rice with salmon, sesame, and spicy sauce is a single dish with exotic flavors, perfect for those who love to explore bold culinary combinations. The sriracha sauce, with its balance of spicy and sweet-and-sour notes, stands out for its chili, garlic, and vinegar presence. A homemade mayonnaise with an enticing flavor is made with this sauce, perfect for enhancing the delicate taste of salmon and crispy stir-fried vegetables. The basmati rice perfectly absorbs these seasonings, while the black sesame seeds offer a pleasant crunch and a delicate toasted note that enriches every bite. Let yourself be captivated by the fascinating mix of ingredients in basmati rice with salmon, sesame, and spicy sauce and serve a dish with a unique flavor!

Here are some other tempting variations of this recipe:

Rice salad with salmon and vegetables
Citrus salmon with pilaf rice
Basmati and wild rice salad with vegetables

INGREDIENTS

Basmati rice 1 ¾ cup (320 g)

Water 3 cups (700 g)

Garlic 2 cloves

Thyme to taste

Rosemary to taste

Black sesame seeds to taste

for the salmon: Salmon 14 oz (400 g); Zucchini 2.67 cups (300 g); Carrots 10.6 oz (300 g); Red peppers 3 ¼ cups (300 g); Fresh ginger 3.3 tbsp (20 g); Soy sauce 3.3 tbsp (50 g)

for the mayonnaise: Sunflower seed oil ½ cup (120 g); Egg yolks 2 - at room temperature; Lemon juice ½; Sriracha sauce 2 tsp; Fine salt to taste

Preparation

How to prepare Basmati rice with salmon, sesame, and spicy sauce

To prepare basmati rice with salmon, sesame, and spicy sauce, first, heat the water you will use to cook the rice. Heat the olive oil in a large pot, add half an onion 1 and a crushed garlic clove 2 and let it infuse. Remove the garlic and onion and pour in the basmati rice 3.

Toast the rice, stirring frequently 4, and when it is very hot, add thyme and rosemary tied with a string 5. Pour in the boiling water 6, cover with a lid, and lower the heat. Cook the rice following the time indicated on the package, about 10 minutes.

Meanwhile, prepare the mayonnaise: in a bowl, combine the room temperature egg yolks and lemon juice 7. Begin to beat the yolks with electric whisks 8 and when they have thickened, slowly pour in the sunflower oil 9 and incorporate it little by little until fully absorbed.

Once the oil is finished, add the salt 10 and continue to emulsify. When the mayonnaise is ready 11, add the sriracha sauce and mix with a spatula 12.

Set the mayonnaise aside 13. Meanwhile, the rice will have finished cooking 14, remove the aromatic bundle and set it aside. Take care of the vegetables: grate the garlic 15.

Do the same with the zucchini 16 and carrots using a large-hole grater 17. Clean the peppers and cut them into strips 18.

In a non-stick pan, add seed oil and chopped garlic 19, let it infuse for a few minutes, then add the peppers 20 and other grated vegetables 21.

Sauté everything together for 5 minutes and add salt 22. Add the rice 23 and toss it with the vegetables. At the end of cooking, turn off the heat and add the soy sauce 24, mixing everything together.

Keep it warm 25 and take care of the salmon: cut the fish into cubes 26, in a pan pour a dash of oil and a bundle of thyme and rosemary 27.

Add the fish cubes and sauté them for about 5 minutes 28, then add salt 29. On a serving plate, pour the rice 30.

Add the pan-fried salmon cubes 31, season with the homemade mayonnaise, and finish with black sesame seeds 33. Your basmati rice with salmon, sesame, and spicy sauce is ready to be served!

Storage

Basmati rice with salmon, sesame, and spicy sauce can be stored in the refrigerator and consumed within 1-2 days at most.

Freezing is not recommended.

Tip

If you prefer, you can make a soffritto to cook the rice by chopping the garlic and onion instead of removing them after using them to flavor the oil.

For a milder taste, you can add just one teaspoon of sriracha sauce to the mayonnaise.

For the translation of some texts, artificial intelligence tools may have been used.