Jicama Grill's Seared Chilean Salmon
Flavorful and super-spicy, this dish is less trouble to make than
it may appear. Once all the ingredients are measured, chopped and
gathered in one place, the whole meal can be ready in less than 15
2 tablespoons vegetable oil
8-ounce salmon fillet
3 ounces shrimp, shelled, tails left on
1 tablespoon julienned carrots (cut to look like matchsticks)
1 tablespoon julienned red bell pepper
1 tablespoon julienned red onion
1 teaspoon chili garlic paste (see note)
1 teaspoon sesame oil
1 jalapeno or Serrano chili pepper, minced
1 egg, lightly beaten with a fork
1 cup cooked rice
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
2 tablespoons simple syrup (see note)
1 teaspoon crushed red pepper flakes
1 teaspoon honey
To make salmon: Preheat oven to 350 degrees.
Heat oil in a large sauté pan set over medium-high to high heat.
When oil begins to smoke, add salmon fillets and brown on both
sides. Place salmon on a cookie sheet; bake 5 to 6 minutes, or until
cooked through (salmon should still be shiny).
Meanwhile, add shrimp to oil remaining in sauté pan (still over
medium-high to high heat). Cook shrimp about 30 seconds. Add
carrots, red bell pepper, red onion, chili garlic paste, sesame oil,
jalapeno and egg. Cook, stirring often, until shrimp tails begin to
curl in (shrimp will be done when tail is about a half-inch from
forming a complete circle — a complete circle indicates over-cooked
Remove from heat and stir in rice.
To make sauce: Mix together soy sauce, sesame oil, toasted sesame
seeds, simple syrup, red pepper flakes and honey.
Place shrimp and rice mixture on a plate. Top with salmon fillet.
Spoon sauce around rice mixture.
Simple syrup: To make simple syrup, boil together 1 cup sugar and 2
cups water. Allow to cool.
Garlic chili paste: Garlic chili paste can be found in Asian markets
and some larger supermarkets.