- 1 teaspoon chili oil
- 2 small boneless salmon fillets
- 1 large or 2 small cucumbers - quartered lengthwise and sliced
- 1 medium carrot - coarsely shredded
- 1 garlic scape or green onion - chopped
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce or tamari for gluten free dining
- 1 teaspoon honey or maple syrup
- 2 cups cooked rice - I used a multigrain rice blend, make ahead or use leftovers
- 1 cup Chickpea Tomato Confit - make ahead and store in the refrigerator
- 1 cup fresh strawberries - hulled, sliced, and tossed with your favorite fruit salsa
- 3-4 tablespoons chili crisp
Heat the chili oil over medium-high heat in a medium-sized nonstick skillet. Add the salmon fillets - skin side down - and pan fry for 4-5 minutes or until the skin is crisp. Carefully turn the fish over and cook on the other side for 3-5 minutes, depending on your desired level of doneness for the fish. Remove from the pan and keep warm.
Combine the next 6 ingredients (cucumber through honey or maple syrup) in a small bowl and toss well to coat the vegetables with the dressing; set aside.
In each of two large, shallow bowls, add one cup of warm rice. Over the rice in each bowl, add a cooked salmon fillet, a serving of the cucumber salad, warmed Chickpea Tomato Confit, and strawberries tossed with salsa (I used a cherry jalapeño salsa). Top the salmon fillet with a generous helping of chili crisp and serve.
- Yields: 2 servings
- Preparation Time: 30 minutes, assuming the rice and chickpea tomato confit were made in advance