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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Beautiful Briny Hot Steve Salt

    Beautiful Briny Hot Steve Salt

  • Sweet Peppers

    Sweet Peppers

  • Onion


  • Wild Alaskan Sockeye Salmon

    Wild Alaskan Sockeye Salmon

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Honey


  • Doux South Chow Chow

    Doux South Chow Chow

  • Parsley



Heat oven to 325° F.
In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon Hot Steve salt. Place over high heat. When liquid comes 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.
MISE EN PLACE Remove stem and seeds from pepper, and thinly slice flesh. Peel, halve and thinly slice onion. Pick and chop parsley leaves.
While rice cooks, place pepper and onion in the center of a baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon Hot Steve salt. Toss to coat, and spread into shallow pile just large enough to hold salmon.
Pat salmon dry with paper towels. Place salmon on pepper and onion mixture. In a small bowl, combine mustard, honey, remaining 1 teaspoon olive oil and 1/4 teaspoon Hot Steve salt. Spread evenly over salmon.
Roast until salmon is barely opaque, 10-12 minutes.
Stir chow chow into cooked rice, and divide between 2 dinner plates. Top with roasted vegetables and salmon. Sprinkle with parsley, and enjoy!