STICKY BROWN RICE CRUSTED SALMON
1/3 cup uncooked sweet sticky brown rice
2 tablespoons partially ground coriander seeds
2 tablespoons sesame seeds
1 tablespoon honey
1/8 teaspoon sea salt, plus more for seasoning fish
1/8 teaspoon freshly
Ground black pepper, plus more for seasoning fish
Zest and juice of one lemon
4 portions of salmon, 1/3 pound each
1 tablespoon coconut oil
Place the rice in a small pot with 2/3 cup water. Bring to a boil, stir, and Reduce heat to low.
Cover and simmer for 45 minutes. Remove from heat And allow to stand for 10 minutes with lid in place.
Turn the broiler on high.
Transfer the rice to a medium-sized bowl and mix with the coriander, sesame seeds, honey, salt, pepper and lemon zest. Sprinkle a pinch each of salt and pepper over the fish, then distribute the rice mixture in an even layer on top of to form the crust. Use all of the rice. The crust should be about ¼-inch thick.
Melt the coconut oil in a large heavy-bottom oven-proof skillet over medium-high heat. Carefully add the salmon, skin side down, without overcrowding the pan and cook for 3-4 minutes, until you can see that the bottom 1/3 of the fish is cooked. The color should turn a paler pink. Transfer the skillet to the oven and broil for 3-4 minutes, until the fish is cooked through and the rice starts to turn golden brown and crunchy.
Remove from the oven and squeeze lemon juice over the top of the fish before serving.
Note: If you do not own a own an oven-proof skillet, transfer the fish from the skillet to a baking dish before broiling.
The recipes of Lauren Chandler Cooks celebrate the colors, flavors and textures of the Pacific Northwest.