Brothy Salmon and Rice Recipe

Add the BBQ sauce, chili crunch, and sesame oil to a pan. Whisk the ingredients together. Season the salmon filets with salt and sesame seeds. Add the salmon filets to the pan and coat the filets in the BBQ sauce mixture. Place the salmon filets skin side up in the marinade. Let the salmon marinate for 15-30 minutes.

Prepare the rice while the broth is simmering according to the package directions. Set aside.

Heat 1 tablespoon of avocado oil in a Dutch oven over medium heat. When the oil is hot, add the salmon, skin side up, to the pot. Cover and let the salmon sear for 8 minutes, checking to make sure the salmon isn’t sticking too much halfway through. Sear until the salmon is browned and the salmon is cooked through. Gently remove the salmon from the pot and cover to keep warm. I recommend using a metal spatula to firmly, but carefully, transfer the salmon to a plate.

In the same pot, add any additional marinade left from the salmon to the pot with 1 tablespoon avocado oil. When fragrant, add the mushrooms and season with ½ teaspoon of salt. Sauté the mushrooms for 5 minutes. Then, add the onions and saute for 5 minutes. Add the garlic, ginger, and any remaining salt and saute until fragrant.

Add the broth and bring to a boil over medium/high heat. Turn the heat to low and simmer for 10 minutes. Add the coconut milk and rice vinegar and simmer for an additional 10 minutes.

In a small bowl, combine chopped peanuts, honey, sesame seeds, chili crunch, and salt. Set aside.

Assemble the bowl by scooping rice into a bowl and topping it with a salmon filet. Spoon broth into the bowl. . Repeat until all servings are assembled.

Top with fresh green onion, cilantro, and peanut mixture.