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.
Serves 4
-
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
1. Spread
the rub on a large plate and coat the salmon in it liberally.
2. 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.
3.
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.
4. 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.
