Grilled Salmon with Purple Rice Stir Fry and Napa Slaw

IngredientsSeafood, Vegetables, Rice
Day PartDinner
Menu PartEntree
Cuisine TypeAsian
Grilled Salmon with Purple Rice Stir Fry and Napa Slaw

Source: Kikkoman

This entrée is a mash-up of Thai ingredients and flavors with spicy condiments from several Asian cultures. A wasabi-soy gastrique is enhanced by pickled ginger, while green curry paste spikes the accompanying Napa cabbage slaw. The result is a multi-layered dish that packs a punch. 


Soy Gastrique

5 oranges
9 cups sugar
1 cup pickled ginger, drained
6 oz. pickled ginger juice
2 qt. lower sodium soy sauce


10 tbsp. cornstarch
1 cup water

Wasabi Paste

2 cups wasabi powder
2 cups water

Purple Rice

1 lb. purple Thai rice, cooked
1 cup shaved celery
1 cup julienned scallions
1 cup julienned shiitake mushrooms
1 cup minced carrots
Sesame oil, for stir frying
Miso broth
Lower sodium soy sauce

Napa Slaw

1 head Napa cabbage, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
1 red onion, shaved
1 bunch fresh cilantro, minced
Mayonnaise, for binding
Green curry paste, to taste
Lower sodium soy sauce, to taste
Fresh lime juice, to taste
Freshly ground black pepper, to taste


3 lb. boneless, skinless Tasmanian salmon fillets
Salt and pepper, to taste


  1. Prepare Wasabi Soy Gastrique: Remove ribbons of peel from each orange; juice oranges and reserve peel and juice. In large saucepot, melt sugar over low heat until smooth and lightly caramelized, stirring often. Stir in orange peel; cook 4 minutes.
  2. Add orange juice and ginger juice; cook 5 minutes longer. Add soy sauce; bring to a boil and simmer 8 minutes. Pulse four times with immersion blender; strain through mesh sieve into another saucepot.
  3. Prepare Slurry: In bowl, stir cornstarch and water until smooth. Add slurry to gastrique in saucepot; bring to a boil. Reduce heat and stir until thickened.
  4. Meanwhile, prepare Wasabi Paste by combining wasabi powder and water until blended. Stir Wasabi Paste into saucepot until well mixed.
  5. Prepare Purple Rice: In large bowl, combine cooked rice, celery, scallions, shiitakes and carrots; set aside.
  6. Prepare Napa Slaw: In large bowl, combine cabbage, peppers, red onion and cilantro. Mix mayonnaise, green curry paste, soy sauce, lime juice and pepper to taste; add enough to coat the cabbage mixture and bind it.
  7. Per order: Season salmon portion with salt and pepper. Stir-fry a portion of the rice in sesame oil and deglaze the pan with 75 percent miso broth and 25 percent soy sauce; keep warm. Grill salmon to desired doneness and place over rice. Top the fish with a generous 2 tbsp. slaw; drizzle Soy Gastrique around fish.

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