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Crispy brown rice over a spicy sauce with torched, rare-cooked salmon, fresh blood oranges & seared green onion

Serves 2


1/2lb salmon

2-3c cold cooked brown rice

2 blood oranges (may substitute regular oranges)

4 green onions

Canola oil, for crisping


For the Serrano Oil:

1/4c olive oil

2 serrano chiles, chopped

1tbsp apple cider vinegar

1tsp sugar

1/2tsp ground ginger


Preheat the oven to 325 degrees. Place a greased rack atop a baking sheet and lay the salmon portion on top. Season with salt n pep and bake 15min. This will not completely cook the salmon, the torching at the end does the trick but if your don't prefer rare-cooked salmon you can certainly cook it longer at this time. 

Meanwhile, prepare the rest of the ingredients. Puree the serrano oil ingredients until slightly chunky and season with salt n pep to taste. Slice off the ends of the oranges, then the sides of the skins and segment. Cut the green onion in half horizontally and vertically. 

Heat a healthy drizzle of canola oil in large skillet over medium-high heat. Working with half of the cold rice, use your hand to break up the rice clumps into the pan, so more surface area gets crisped at a time. Let brown a few minutes then flip and crisp the other side. Transfer to serving plate then repeat with remaining rice. Quick-sear the green onion in the same skillet. You're looking to keep the green onion bright and firm but add a little browning. 


To assemble, drizzle the rice with the oil and top with green onion and blood orange. Use a fork to flake the salmon into large chunks and transfer to plates. Use a kitchen torch to brulee the salmon right on the plate, until smoking and blackened on top.  Serve immediately.


Don't do it.