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1
For the Marinade: Put the filets into a large ziploc bag.
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2
In a small bowl whisk together the marinade ingredients.
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3
Pour the mixture into the bag with the salmon and message the pieces of fish until thoroughly coated.
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4
Cover and refrigerate for at least an hour.
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5
For the Rice: In a small pot, heat 2 teaspoons of olive oil.
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6
Add the minced onion and garlic and saute until the garlic is light golden brown.
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7
Add the turmeric, salt and pepper; stir.
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8
.
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9
Add the rice and stir to coat the rice with the onion.
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10
Lightly brown the rice.
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11
Pour the cold water over the rice and cover.
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12
Over high heat, bring to a boil, then reduce heat to a simmer for about 20 minutes until water is absorbed and rice is done.
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13
For the Peppers: Cut the peppers in half lengthwise.
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14
Remove the stems, seeds and membrane.
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15
Cut the peppers into thin strips.
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16
Drizzle over with olive oil and season with salt and pepper.
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17
For the Fish: reheat oven to 350 degrees.
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18
Remove the fish filets from the marinade; reserve the marinade for later use.
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19
In a saute pan, add 1 tablespoon of olive oil.
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20
Heat on a high fire.
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21
Place the fish filets, two at a time, in the pan with the side that the filet will be served showing, face down.
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22
Quickly sear to light golden.
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23
Do this on both sides of each filet.
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24
To Finish: Place the seared fish in a baking dish.
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Top with the chopped and seasoned peppers.
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Roast in the oven for about 2 minutes.
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27
The peppers should still be crunchy.
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28
(The internal temperature for the salmon should be about 145 degrees.)
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29
For the Glaze: In a saucepan, heat the reserved marinade.
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30
Add the sugar and stir to dissolve.
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31
Whisk in soy sauce and the optional chili flakes or chopped jalapeno.
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32
Let boil, then reduce the heat to simmer until a thin syrup consistency is achieved.
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33
Strain, if desired.
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34
Add warm water if needed to thin.
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35
To Serve: Serve the salmon topped with red and green peppers over the yellow rice.
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36
Drizzle over with the dark glaze.
