Chili-Lime Glazed Salmon and Ginger-Fried Rice by Foodie’s Markets Chef Laura Brennan - Foodies Mark

Name: Chili-Lime Glazed Salmon and Ginger-Fried Rice by Foodie’s Markets Chef Laura Brennan - Foodies Mark
Ingredients: 3 tablespoons chili garlic sauce (‘Rooster’ brand sauce); 3 tablespoons honey; Zest of ½ lime; Juice of 1 lime; 2 tablespoons toasted sesame oil; 1 ½ to 1 ¾ pound salmon fillet, skinless and pin bones removed; Pinch kosher salt; Fresh ground black or white pepper; 3 to 4 cups cooked, chilled white rice (leftover Chinese take-out rice is perfect!); ¾ cup finely diced white or Spanish onion; 1 ½ cups, small dice of mixed peppers (red, green, ½ jalapeno); 3 medium-sized cloves of garlic, peeled and mashed to a paste; 2 tablespoons fresh, grated or minced gingerroot (from a 2-inch knob of peeled gingerroot); ½ cup vegetable oil (plus more as needed); 2 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon sesame oil; ½ bunch scallions, washed & dried; ½ jalapeno pepper, seeds removed and finely minced; Optional: 1 teaspoon grated orange rind

foodiesmarkets.com

This is a quickly made weekday supper especially if you have some leftover cooked and chilled rice. Ask your fishmonger to cut you a 1 ½ to 1 ¾ -pound piece of fillet starting 3 inches above the...

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Ingredients

3 tablespoons chili garlic sauce (‘Rooster’ brand sauce)
3 tablespoons honey
Zest of ½ lime
Juice of 1 lime
2 tablespoons toasted sesame oil
1 ½ to 1 ¾ pound salmon fillet, skinless and pin bones removed
Pinch kosher salt
Fresh ground black or white pepper
3 to 4 cups cooked, chilled white rice (leftover Chinese take-out rice is perfect!)
¾ cup finely diced white or Spanish onion
1 ½ cups, small dice of mixed peppers (red, green, ½ jalapeno)
3 medium-sized cloves of garlic, peeled and mashed to a paste
2 tablespoons fresh, grated or minced gingerroot (from a 2-inch knob of peeled gingerroot)
½ cup vegetable oil (plus more as needed)
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
½ bunch scallions, washed & dried
½ jalapeno pepper, seeds removed and finely minced
Optional: 1 teaspoon grated orange rind