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🐟 Seafood

One pot ginger and spring onion rice with hot honey salmon bites

Sweet heat salmon over fragrant rice, yes please

⏱️ Time estimate: about 45 minutes

Basmati rice cooks with ginger, spring onion, and soy, then gets topped with sticky hot honey salmon and a sizzling herby spring onion oil.

Hot honey salmon bites over ginger and spring onion rice

Ingredients

For the rice

  • 5 to 6 spring onions, chopped
  • 1 large knob ginger, peeled and chopped
  • 1.5 cups basmati rice
  • 3 cups water
  • 1 tablespoon soy sauce

For the salmon

  • 4 skinless salmon fillets, cut into chunks
  • Salt and pepper
  • 2 teaspoons garlic powder
  • Oil, for cooking
  • 3 tablespoons honey
  • 2 tablespoons chili crisp

For the spring onion oil

  • 3 spring onions, finely chopped
  • Large handful coriander, chopped
  • Small knob ginger, chopped
  • 1 tablespoon white sesame seeds
  • 1.5 tablespoons sesame oil
  • 60 milliliters vegetable oil

Instructions

  1. Cook the rice. Rinse the rice until the water runs mostly clear. Fry the spring onions and ginger in a little oil for a few minutes, add the soy sauce, then stir in the rice and water. Bring to a boil, cover, reduce to a simmer, and cook for 15 minutes. Fluff and set aside.
  2. Cook the salmon. Season the salmon with salt, pepper, and garlic powder. Sear in a lightly oiled pan over medium-high heat until golden on each side. In the final minutes, add the honey and chili crisp and gently toss until glossy and lightly sticky.
  3. Make the spring onion oil. Put the spring onions, coriander, ginger, sesame seeds, and sesame oil in a heatproof bowl. Heat the vegetable oil until nearly smoking, then carefully pour it into the bowl so it sizzles. Stir and season with salt and pepper.
  4. Serve. Spoon the rice into bowls, top with the salmon, and drizzle generously with the spring onion oil. Add more chili oil if you want extra menace.