Chile and Lemongrass Seared Salmon Bowl with Crispy Sticky Rice

A nutrient-dense, omega-3 explosion of flavor and textures! We put a ‘quick cure’ on this seared salmon, char it off on the cast-iron insert, and cook the rice right next to it, in the one and only Cuisinart braising pot- developing deep flavors from the smoke and a profound amount of intoxicating aromatics. Sit back, dig in and relax as the sun goes down. A recipe from the Sizzle & Smoke Backyard BBQ recipe series on the Cuisinart Woodcreek 4-in-1 Pellet Grill with Full Heart Hospitality, featuring Chef Matt Jennings and Mixologist Silas Axtell.

Ingredients

  • 2, 4-ounce fillets of fresh salmon, pin bones removed and cleaned well
  • 4 cups of ‘yesterdays’ rice- use up what you’ve got or make a batch of sticky rice and crisp up by leaving uncovered in the fridge, overnight
  • 2 pieces of baby bok choy, split lengthwise, in half
  • 3-4 radishes, thinly sliced on a mandoline and set aside
  • 1 small carrot, julienned
  • ½ bunch (about 5 each) scallions, cleaned well, with root end removed
  • 1 red Fresno chile, thinly sliced on a mandoline and set aside
  • 2 teaspoons of freshly grated ginger
  • 1 clove of shaved or chopped garlic
  • ¼ Spanish onion, diced small
  • 3-4 sprigs cilantro leaves, picked and stems composted
  • 1 cup chicken, vegetable stock or water
  • Canola or blended oil as needed for fish, bok choy and rice (about 4-6 tablespoons)

Sesame-Ginger Vinaigrette
Makes 1 cup

  • 2 tsp. grated fresh ginger
  • 1 tsp. minced garlic
  • 1 each, 2” section of lemongrass, minced
  • 1 tsp. Light brown sugar
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 1/4 c. peanut or canola oil
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. snipped fresh chives
  • 1 tsp. toasted sesame seeds

Nutritional information

No nutrition information available

Instructions

Sesame-Ginger Vinaigrette Procedure:

  1. While whisking, slowly add peanut or canola oil and toasted sesame oil until emulsified. Stir in snipped fresh chives and toasted sesame seeds.

Prepare the bowl:

  1. Heat the Woodcreek to ‘Sear’ and allow it to reach 500 degrees. Insert the cast iron griddle.

  2. Drizzle the salmon fillets with canola or blended oil (about 2 tablespoons), season with kosher salt and freshly ground black pepper and sear, flesh side down, on the hottest part of the griddle.

  3. While the salmon is searing, add the Cuisinart cast iron pot to the grill. Drizzle with canola or blended oil (about 1 tablespoon). When the pot gets nice and hot, place in the freshly grated ginger and sliced or chopped garlic. Add diced onion and sweat the aromatics. Next, add the rice and stir frequently so as not to allow it to stick too much. 

  4. While the salmon is searing and rice getting crunchy in your bowl, coat the bok choy with a couple tablespoons of the blended or canola oil and grill these off as well. Do the same for the scallions.

  5. With all of these items working on the grill in tandem, add the stock to the Cuisinart pot and stir your rice. Move to a slightly cooler part of the grill. Check the seasoning. Adjust as necessary.
  6. When the salmon, bok choy, and scallions are all nicely grilled, portion the rice into bowls and top with the salmon, grilled bok choy, and scallions. Garnish with the julienned carrot, radish, thinly sliced Fresno chile and cilantro. Serve immediately with the blistered snap peas (see separate recipe).