Seared Salmon with Thai Vegetables Recipe

Name: Seared Salmon with Thai Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon chili powder; 1 teaspoon curry powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon mustard powder; 1 teaspoon salt; 1 teaspoon sugar; 4 6- to 7-ounce salmon fillets with skin; 6 tablespoons rice vinegar; 3 tablespoons soy sauce; 2 tablespoons oriental sesame oil; 2 tablespoons chopped fresh cilantro; 1 tablespoon finely chopped peeled fresh ginger; 1 teaspoon sugar; 1 tablespoon butter; 1 cup basmati rice; 1 cup water; 2/3 cup canned unsweetened coconut milk; 2 tablespoons vegetable oil; Thai Vegetables

Servings: persons

1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon sugar
4 6- to 7-ounce salmon fillets with skin
6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon sugar
1 tablespoon butter
1 cup basmati rice
1 cup water
2/3 cup canned unsweetened coconut milk
2 tablespoons vegetable oil
Thai Vegetables

1
Mix first 7 ingredients in small bowl to blend.
2
Place salmon fillets, skin side down, on rimmed baking sheet.
3
Sprinkle 1 1/2 teaspoons spice mixture over each fillet.
4
Cover with plastic and refrigerate at least 3 hours or overnight.
5
Whisk vinegar and next 5 ingredients in small bowl to blend.
6
for rice: Melt butter in heavy large saucepan over medium heat.
7
Add rice and saute until rice begins to turn opaque, about 2 minutes.
8
Stir in 1 cup water and coconut milk and bring to boil.
9
Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes.
10
Season to taste with salt and pepper.
11
Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat.
12
Add salmon fillets, flesh side down, to skillet.
13
Sear until brown and crisp, about 3 minutes.
14
Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
15
Spoon rice onto plates, dividing equally.
16
Top each serving with seared salmon fillet, then Thai Vegetables.
17
Drizzle dressing around and serve immediately, passing extra dressing separately.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon chili powder, 1 teaspoon curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and more.

Yes, Seared Salmon with Thai Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Salmon with Thai Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions