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About the Dish

  • Brown Rice

    Brown Rice

  • Wild-Caught Chopped Salmon

    Wild-Caught Chopped Salmon

  • Chinese Southern Belle My Sweet Hottie

    Chinese Southern Belle My Sweet Hottie

  • Green Onion

    Green Onion

  • Carrot

    Carrot

  • Sugar Snap Peas

    Sugar Snap Peas

  • Anson Mills Benne Seed

    Anson Mills Benne Seed

METHOD

1
In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place on high heat, and bring to a simmer. Cover, reduce heat to low, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
2
While rice cooks, prepare your mise en place: Trim roots from green onions, and discard. Cut white part of green onion into 1-inch lengths, and finely chop the green part, keeping the white and green parts separate. Cut carrots in half lengthwise, and slice thinly crosswise at an angle. Trim tips from sugar snap peas and discard; cut sugar snaps in half at an angle. Chop salmon into 1/2-inch pieces.
3
Place a large sauté pan over medium-high heat, and add 1/2 teaspoon cooking oil. When oil is hot, add onion whites. Cook just until they become slightly translucent, 2-3 minutes. Season to taste with kosher salt. Transfer to a plate or bowl, and set aside.
4
To the sauté pan add 1/2 teaspoon cooking oil. When oil is hot, add carrots. Cook until carrots are slightly tender, 2-3 minutes. Stir in sugar snap peas, and cook until they just start to darken, 1-2 minutes more. Season to taste with kosher salt. Transfer to plate with the onions, and set aside.
5
To the sauté pan add 1/2 teaspoon cooking oil. When oil is hot, add carrots. Cook until carrots are slightly tender, 2-3 minutes. Stir in sugar snap peas, and cook until they just start to darken, 1-2 minutes more. Season to taste with kosher salt. Transfer to plate with the onions, and set aside.
6
To the sauté pan add remaining 1/2 teaspoon cooking oil. When the oil is hot, add salmon in an even layer. Cook on first side until opaque about half way up, 1-2 minutes. Turn pieces over, and cook until almost fully opaque through opposite side, about 1 minutes more. Stir in My Sweet Hottie sauce, and remove from heat.
7
Fluff rice with a fork, and divide between 2 bowls. Top each with half of the salmon and vegetables. Sprinkle with chopped onion greens and benne seeds. Enjoy!