Salmon Saffron Rice with Spicy Cabbage

Published June 2, 2015 by Ninik Becker

Salmon Saffron Rice with Spicy Cabbage

 

Salmon Saffron Rice with Spicy Cabbage recipe by Ninik Becker.

This is one variation of salmon recipe that might be somewhat different. Previously I have never combine salmon with soupy vegetable. Turned out it was so good.

Expert say that to cook salmon perfectly is kind of tricky. Salmon cooked perfectly if outside is crispy and inside cooked but moist, doesn’t appears something white on the side of salmon. In my recipe here I remove the skin since my husband doesn’t like to eat skin-on fish.

Picture below is slightly overcooked, something white appear on the side of salmon but the taste still wonderful.

Salmon Saffron Rice with Spicy Cabbage

 

Picture below is perfect with flaky moist on the inside and crusty on the outside and there isn’t something white on the side of salmon.

Salmon Saffron Rice with Spicy Cabbage

 

Saffron Rice recipe can be found here.

Spicy Cabbage

  • half head of cabbage, sliced
  • 3 cloves garlic + 2 shallots, minced
  • 2 slices ginger
  • 1 tsp turmeric powder
  • 2 tsp chilli powder, adjust
  • 1/4 tsp of each : galangal powder, coriander powder, lemongrass powder
  • 2 bay leaves
  • salt, pepper, and sugar to taste
  • 200 ml coconut milk + 200 ml water
  • oil

In medium high heat sauté minced garlic+ shallot and ginger until soft. Add all powdered ingredients and bay leaves. Stir well until combined and smell delicious. Add the cabbage, stir until wilted and coat well with the seasoning. Pour water and bring to boil. Cook until the water reduced by half. Lower the heat and pour the coconut milk. Stir slowly until boil small bubble, stir often to prevent coconut milk split. Season with salt, pepper, and sugar to taste. Continue cook until the liquid slightly thickened. Adjust the seasoning to your taste.

 

Pan-fried Salmon

  • 250 g salmon fillet, cut into two
  • salt and freshly cracked black pepper
  • pinch of dried parsley
  • canola oil
  • chopped spring onion, optional

Pat dry salmon fillet with paper towels. Season with salt, black pepper, dried parsley.

Heat non-stick pan with little oil in medium high heat until hot. Pan fry salmon, don’t move until bottom half turned opaque, about 2 minutes. Turn to cook the other side, lower the heat to medium. Cook about 1 minutes and remove from the pan.

Serve immediately. Garnish with chopped spring onion if you like.

 

Salmon Saffron Rice with Spicy Cabbage

Enjoy !

 

 

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