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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

  • Yellow Onion

    Yellow Onion

  • Wild Alaskan Sockeye Salmon

    Wild Alaskan Sockeye Salmon

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Honey

    Honey

  • Doux South Chow Chow

    Doux South Chow Chow

  • Parsley

    Parsley

METHOD

1
Heat oven to 325° F.
2
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.
3
MISE EN PLACE Remove stem and seeds from pepper, and thinly slice flesh. Peel, halve and thinly slice onion. Pick and chop parsley leaves.
4
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.
5
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.
6
Roast until salmon is barely opaque, 10-12 minutes.
7
Stir chow chow into cooked rice, and divide between 2 dinner plates. Top with roasted vegetables and salmon. Sprinkle with parsley, and enjoy!