Salmon Scampi And Rice Recipes

Steps:

• Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
• Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Stir together the cereal crumbs, pine nuts, garlic, parsley, oil, vermouth, crushed red pepper and 1 teaspoon salt in a small bowl.
• Place the salmon, skin-side down, on the prepared baking sheet. Sprinkle generously with salt and black pepper and cover completely with the cereal crumb mixture. Bake until cooked through, about 20 minutes. Serve with lemon wedges.

Steps:

• Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
• Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
• Continue boiling the liquid until reduced by half, 3 to 5 minutes.
• Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
• Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
• In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
• Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.