Crispy Salmon with Pea-Coconut Broth and Scallion Rice Cakes
Category
Main Course
Prep
20 minutes
Cook
20 minutes
Style
Fusion
Technique
Pan-searing
Diet Friendly
Gluten-Free
Daily Recipe: March 10, 2026
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) - none
- Cooked jasmine rice - 2 cups - chilled
- Coconut milk - 3/4 cup - none
- Vegetable or light chicken stock - 1 cup - none
- 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 - none
- Fresh ginger - 1 tablespoon - finely grated
- Garlic - 2 cloves - minced
- White miso - 1 tablespoon - none
- Lime - 1 - zest and juice separated
- Soy sauce or tamari - 2 teaspoons - none
- Rice vinegar - 2 teaspoons - none
- Egg - 1 - lightly beaten
- Cornstarch - 1 tablespoon - none
- Black sesame seeds - 1 teaspoon - none
- 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 - none
Preparation
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Additional
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.