Tea-Rubbed Salmon With Steamed Scallion-Lemon Rice
Salmon takes beautifully to tea rub, as do all fatty fish. You've no doubt been served fish with lemon for as long as you've eaten fish; here, the lemon goes into a delicious rice accompaniment that's further enhanced by scallions. This is a light, healthful dish that's also ultra-simple.
1 cup Five-Spice Chile Tea Rub
4 center-cut skinless salmon fillets, 5 to 6 ounces each
2 tablespoons grapeseed or canola oil
2 cups jasmine rice, washed
Juice and zest of 2 lemons
1/4 cup thinly sliced scallions, white and green parts
Pinch of salt
- Spread the rub on a large plate and coat the salmon in it liberally.
- Heat a large sauté pan over high heat. Add the oil and swirl to coat the pan. Add the salmon and sauté, turning once, until the salmon is cooked, 3 to 4 minutes per side for medium.
- Meanwhile, cook the rice in a rice cooker, adding the lemon juice, half the zest, the scallions, and the salt to the water. Alternatively, place the rice in a medium saucepan fitted with a tight lid. Flatten the rice with a palm and without removing your hand, add water until it touches the middle and highest knuckle of your hand. Add the lemon juice, half the zest, the scallions, and the salt, cover, and bring the water to a boil over high heat, 10 to 15 minutes. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes.
- Place a small mound of rice on 4 plates (there will be rice left over) and top with the salmon. Garnish with the remaining zest and serve.
WineGrape type: Marsanne, Ronssane, Viognier, Grenache Blanc
Characteristics: Aromatic, peach, pear, honeysuckle, anise, honey layers, green apple, balanced with crisp acidity and slight round viscosity
Recommendations: Tablas Creek Vineyard, "Espirit de Beaucastel Blanc" Paso Robles, California or Chateau du Trignon,Blanc du Blancs, Rhône Valley, France