From above, a shallow bowl shows a jade-green broth pooled around two golden salmon fillets, tucked beside round, deeply crisp scallion rice cakes. Bright peas, radish ribbons, mint leaves, and black sesame scatter across the surface, with lime wedges and a glossy chili oil swirl for dramatic contrast.

Crispy Salmon with Pea-Coconut Broth and Scallion Rice Cakes

Name: Crispy Salmon with Pea-Coconut Broth and Scallion Rice Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 1 1/2 cups fresh or frozen peas divided; 2 pieces (about 6 oz each) salmon fillets; 2 cups cooked jasmine rice chilled; 3/4 cup coconut milk; 1 cup vegetable or light chicken stock; 4 scallions thinly sliced, divided; 3 radishes shaved into thin ribbons; 1/4 cup fresh mint leaves plus extra for garnish; 1/4 cup fresh cilantro; 1 tablespoon fresh ginger finely grated; 2 cloves garlic minced; 1 tablespoon white miso; 1 lime zest and juice separated; 2 teaspoons soy sauce or tamari; 2 teaspoons rice vinegar; 1 egg lightly beaten; 1 tablespoon cornstarch; 1 teaspoon black sesame seeds; 2 teaspoons chili crisp or chili oil for serving; 3 tablespoons neutral oil divided; 1 teaspoon salt or to taste; 1/2 teaspoon black pepper

Seared salmon over bright pea broth with crispy rice.

Category Main Course

Prep 20 minutes

Cook 20 minutes

Style Fusion

Technique Pan-searing

Diet Friendly Gluten-Free

Daily recipe · March 10, 2026

A little about this dish

This dish leans into the first whisper of spring with sweet peas, quick-seared salmon, and a vivid green coconut-herb broth that feels light yet deeply satisfying. Crisp rice cakes add crunch, while ginger, lime, and miso bring a layered fusion profile that tastes fresh, modern, and a little unexpected.

Ingredients (for 2)

Fresh or frozen peas — 1 1/2 cups — divided
Salmon fillets — 2 pieces (about 6 oz each)
Cooked jasmine rice — 2 cups — chilled
Coconut milk — 3/4 cup
Vegetable or light chicken stock — 1 cup
Scallions — 4 — thinly sliced, divided
Radishes — 3 — shaved into thin ribbons
Fresh mint leaves — 1/4 cup — plus extra for garnish
Fresh cilantro — 1/4 cup
Fresh ginger — 1 tablespoon — finely grated
Garlic — 2 cloves — minced
White miso — 1 tablespoon
Lime — 1 — zest and juice separated
Soy sauce or tamari — 2 teaspoons
Rice vinegar — 2 teaspoons
Egg — 1 — lightly beaten
Cornstarch — 1 tablespoon
Black sesame seeds — 1 teaspoon
Chili crisp or chili oil — 2 teaspoons — for serving
Neutral oil — 3 tablespoons — divided
Salt — 1 teaspoon — or to taste
Black pepper — 1/2 teaspoon

Preparation

Step 1 — 🐟🧂🍋

Pat the salmon fillets dry. Season with 1/2 teaspoon salt, black pepper, and half of the lime zest. Set aside while you prepare the other components.
Step 2 — 🍚🥚🤲

In a bowl, mix the chilled jasmine rice with 2 sliced scallions, the lightly beaten egg, cornstarch, and 1 teaspoon soy sauce or tamari. Shape into 4 compact patties and chill for 10 minutes if possible.
Step 3 — 🫛🥥🥄

Heat 1 tablespoon neutral oil in a small saucepan over medium heat. Add the ginger, garlic, and remaining scallions and cook for 30 seconds. Stir in 1 cup of the peas, stock, coconut milk, white miso, remaining 1 teaspoon soy sauce or tamari, and half of the lime juice. Simmer gently for 3 minutes.
Step 4 — 🌿💚🔥

Pour the broth mixture into a blender with the mint and cilantro. Blend until smooth and bright green. Return it to the pan, add the remaining 1/2 cup peas, and keep warm over low heat. Taste and adjust with more salt or lime juice if needed.
Step 5 — 🌸🥗✨

Toss the shaved radish ribbons with the rice vinegar and a small pinch of salt. Let them sit while you cook the salmon and rice cakes.
Step 6 — 🍘🍳👍

Heat 1 tablespoon neutral oil in a nonstick or cast-iron skillet over medium heat. Cook the rice cakes for 4 to 5 minutes per side until golden and crisp, then transfer to a plate.
Step 7 — 🐟🔥🍽️

Add the remaining 1 tablespoon neutral oil to the skillet. Cook the salmon skin-side down, pressing gently for the first 20 seconds. Cook for 4 to 5 minutes until the skin is crisp, then flip and cook 1 to 2 minutes more until just cooked through.
Step 8 — 🥣🍚🐟

Spoon the warm pea-coconut broth into 2 shallow bowls. Place 2 rice cakes in each bowl and top each with a salmon fillet.
Step 9 — 🌶️🌿🍋

Top with the pickled radish ribbons, extra mint, black sesame seeds, and a drizzle of chili crisp or chili oil. Serve with lime wedges on the side.

A final fox tip

For an even more dramatic finish, spoon the chili oil in a thin ring so it marbles into the green broth. You can swap salmon for seared tofu or shrimp, and asparagus tips make a great seasonal addition alongside the peas. If cooking with kids, let them shape the rice cakes and scatter the garnishes.