Prep time: 15 min
Cook time: 20 min
- 2 x 6-8oz piece of spring salmon (or any other variety of salmon) from your local Fisherman’s Market
- ¼ cup mayo
- Old Bay/Louisiana seasoning to taste
- ½ cup uncooked basmati rice
- ½ cup water
- 1 tsp salted butter
- Dash of rice wine vinegar (in a pinch, apple cider vinegar works)
- 2 tbsp sliced green onions
- 2 tsp sesame seeds
- Hoisin sauce
- Sriracha (optional)
- Place rice, water, butter and vinegar in your rice cooker and cook as per instructions on the appliance.
- Preheat the oven (a toaster oven works great in the summer) to 375.
- Mix mayo and old bay together. Place salmon skin-side down on a parchment-lined baking tray and cover liberally with the mixture. Bake for 10-14 minutes, depending on thickness.
- Slice up green onions and set aside with sesame seeds.
- Once the rice is done cooking, divide among bowls.
- Slide fish off of the skin, shred slightly and add to bowls.
- Top with green onions, sesame seeds, a drizzle of hoisin sauce and sriracha.
Add-in ideas: your favourite cooked stir fry veggies such as broccoli, peppers, and onions. Raw veggies such as avocado and cucumber add texture and colour as well.
This recipe was created by Jessi Wall, Fisherman’s Market Kelowna store manager