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About the Dish

3/4 cup Basmati Rice
12 ounces Wild Alaskan Sockeye Salmon
1/2 teaspoon PeachDish Salt
4 sprigs Cilantro
3 cloves Garlic
1 packet Turbinado Sugar
1 packet Tamari
1 teaspoon Fish Sauce
1 small Ginger
3 ounces Snow Peas
1 1/2 teaspoons Sesame Oil
Per Serving
Calories 610
Total Fat 21 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 1680 mg
Total Carbohydrates 58 g
Dietary Fiber 2 g
Sugar 4 g
Protein 45 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.


In a medium saucepan with a lid, combine rice, 1/4 teaspoon PeachDish salt and 1 1/2 cups water. Place over high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
Season salmon on all sides with 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
Prepare your mise en place: Finely chop cilantro stems and leaves. Peel and finely chop garlic. Slice ginger crosswise into thin coins (no need to peel it). Trim the ends off snow peas, removing any fibrous strings down sides as you go.
On cutting board, pile half of cilantro with half of garlic. Add sugar and 1/8 tsp. black pepper. Chop and mash into a coarse paste. Transfer to a medium bowl, scraping up any juices on the cutting board. Add tamari and fish sauce, and mix everything well. Add salmon to the bowl, turning to coat with the marinade.
Heat a sauté pan over medium-high heat. Add 1 teaspoon cooking oil, swirling pan to coat. When oil is shimmering, add salmon, skin side down. Cook undisturbed 3 minutes. Add ginger, and cook without turning 2 minutes more. Press the ginger slices, and move them around until they release their fragrance.
Carefully turn the salmon over, pink side down, and cook to your taste, 2-4 minutes more. Transfer salmon to serving plates, and cover to keep warm.
Turn heat to high, and add remaining 1 teaspoon cooking oil. When it shimmers, add remaining garlic, and toss ginger and garlic until fragrant. Add snow peas, scattering into a single layer. Cook undisturbed 1 minute. Toss and cook until bright green, shiny, and wilting a little, about 1 minute more. Add 1 tablespoon water, and toss snow peas well, cooking until tender and crisp. Remove from heat, add sesame oil, and toss well to combine.
Divide snow peas between the 2 plates of salmon. Add rice to each plate, and sprinkle each serving of rice with the remaining cilantro. Enjoy!