Ingredients Jump to Instructions ↓

  1. 1 cup jasmine or basmati rice

  2. Coarse salt

  3. 5 scallions, one whole and 4 finely chopped

  4. 1/4 cup chopped fresh parsley leaves

  5. 1/4 teaspoon peppercorns

  6. 1/2 pound fresh wild salmon

  7. 1/4 cup pine nuts, lightly toasted

  8. 1/4 cup golden raisins

  9. 1 tablespoon freshly grated lime zest

  10. 2 tablespoons fresh lime juice

  11. 3 tablespoons extra-virgin olive oil

  12. Freshly ground black pepper

  13. 1/2 cup fresh mint leaves, cut in fine strips

Instructions Jump to Ingredients ↑

  1. « » Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.

  2. Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.

  3. Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.


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