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 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. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com


Wallonia must be the most magical place in the world. Seriously, how else can anyone explain the creation of the magical Saison? Technically speaking, Saisons are considered a French style of beer even though Wallonia is a Belgian province. However, it wasn't always that way. It shifted back and forth a few times over the centuries. Saisons bring sweet malt, some hop bitterness and a wonderful peppery yeast will make this sockeye salmon swim with joy.

Suggestion: Burial Keepers Veil, Asheville, North Carolina Georgia Local Recommendation: Reformation Sabine, Woodstock, Georgia

Pinot Noir – California, US

Salmon is the perfect fish for choosing red or white – or both – because it has a wonderful combination of flavor, fat, and flake. I am taking this to California Pinot Noir simply for fun. Look for bright cranberry notes balanced by baking spices like nutmeg and cinnamon to enhance the tamari, sesame oil, and ginger marinade.

Pairing - Knez Winery, Demuth Pinot Noir – Anderson Valley, California, US


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!