Ingredients

• 1

  Cup
  Organic Brown Basmati Rice suggested substitutions
• 1 ³⁄₄

  cups
  cup water
• 4
  salmon filets (4 oz.), thawed or fresh
• ¹⁄₂

  cups
  hoisin
• ¹⁄₂

  cups
  chili sauce
• ¹⁄₂

  cups
  green onion, sliced
• ¹⁄₂

  cups
  shallot, minced
• 2

  tbsp
  canola Oil
• 2

  tbsp
  garlic, minced
• 1

  tbsp
  toasted sesame oil
• 3
  star anise pods
• 1
  3-inch cinnamon stick
• Juice of 1 lime
• Lime zest, to taste
• Sea salt, to taste
• Toasted peanuts, for garnish
• Mint, for garnish
• Green onion, for garnish

Instructions

1. Add 1 cup of Lundberg Family Farms Organic California Brown Basmati Rice and 1 ¾ cups of water to a small saucepan and bring to a boil. Add star anise, cinnamon, shallot, and garlic. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 45 minutes.
2. Heat a large cast iron skillet or sauté pan on medium-high and add canola and sesame oil. Add thawed salmon filets to the pan, skin-side down if present, and cook for 6 minutes.
3. Whisk together hoisin, chili sauce, and lime juice. Baste salmon filets and add sea salt to taste. Flip salmon and reduce heat to medium-low (the skin should be crispy). Cook for 2 minutes.
4. Add cooked rice to 4 shallow bowls or plates. Remove the star anise and cinnamon from the rice. Top rice with lime zest and sea salt to taste. Drizzle with hoisin and chili sauce to taste.
5. Add cooked salmon filets to each bowl or plate. Top with green onion, mint, peanuts, and lime zest to taste. Enjoy!