Salmon Pepper Rice from Pepper Lunch features tender, grilled salmon atop sizzling hot rice mixed with vibrant bell peppers and onions, garnished with fresh scallions for a flavorful and visually appealing dish.
Equipments
- Sizzling hot plate (cast iron plate)
- Gas or electric stove
- Rice cooker
- Chef’s knife
- Cutting board
- Tongs
- Mixing bowl
- Spatula
- Ladle
- Serving plate/tray
Ingredients
- 8 oz (225g) salmon fillet
- 2 cups cooked white rice
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 1/4 cup diced onion
- 2 tablespoons chopped scallions
- 1 tablespoon unsalted butter
- 1 tablespoon soy sauce
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
Ensure the salmon fillet is fresh and of high quality to achieve a tender texture and rich flavor in your dish. Use freshly diced bell peppers and onions to maintain the vibrant colors and crisp taste that complement the salmon. Properly cooked white rice with the right moisture level is essential for the sizzling hot plate experience. Adjust the seasoning carefully, especially the salt and black pepper, to balance the dish's flavors without overpowering the natural taste of the salmon. Your Salmon Pepper Rice from Pepper Lunch copycat menu will capture the authentic combination of savory, fresh, and sizzling elements that define this popular meal.
Instructions
- Instructions:
- Preheat the sizzling hot plate on the stove until very hot.
- Season salmon fillet with salt and black pepper on both sides.
- Cut salmon into bite-sized cubes.
- In a mixing bowl, combine cooked rice, butter, and soy sauce; mix well.
- Chop red bell pepper, yellow bell pepper, onion, and scallions.
- Heat vegetable oil in a skillet over medium-high heat.
- Sear salmon cubes until just cooked, about 1-2 minutes per side; set aside.
- Add bell peppers and onions to the skillet; sauté until slightly softened.
- Scoop mixed rice onto the center of the preheated hot plate.
- Arrange cooked salmon cubes over the rice.
- Add sautéed bell peppers and onions around the rice.
- Sprinkle chopped scallions over the top.
- Serve immediately on the hot plate, mixing all ingredients together before eating.
Substitution
Salmon Pepper Rice from Pepper Lunch copycat menu offers a delicious blend of smoky grilled salmon with vibrant bell peppers and rice served on a sizzling hot plate for an authentic experience. If fresh salmon is unavailable, you can substitute it with other firm fish like trout or sea bass, which hold up well on the hot plate. Use brown rice or jasmine rice as alternatives if white rice is not preferred, ensuring it is cooked properly to avoid sogginess. To suit dietary preferences, swap soy sauce with tamari or coconut aminos for a gluten-free option without compromising flavor. When using a non-cast iron hot plate, preheat thoroughly to maintain the signature sizzling effect and prevent the ingredients from sticking.
Tips
Ensure the sizzling hot plate is fully preheated before serving to maintain the signature sizzle and keep the rice crisp and warm. When cutting salmon into bite-sized cubes, try to keep pieces uniform for even cooking and ease of mixing. Use freshly cooked rice, ideally leftover refrigerated rice warmed slightly, to avoid soggy texture and achieve perfect separation when mixed. Remember, your timing is crucial--serve immediately on the hot plate and mix all ingredients just before eating to enjoy the freshest flavors and the dish's signature aroma.
Nutritions
Salmon Pepper Rice provides a balanced combination of macronutrients, with 8 oz of salmon delivering approximately 40 grams of high-quality protein and healthy omega-3 fatty acids, crucial for heart and brain health. The 2 cups of cooked white rice contribute around 90 grams of carbohydrates, supplying energy for your daily activities. Bell peppers and onions add dietary fiber, vitamins C and A, along with antioxidants that support immune function. Using unsalted butter and vegetable oil in moderation adds essential fats without excessive saturated fat intake, making this dish both nutritious and flavorful for your meal plan.
Storage
Store leftover Salmon Pepper Rice in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Reheat the dish on a stovetop or in a microwave until steaming hot to preserve the texture of the salmon and vegetables. Consume the stored leftovers within 2 days for optimal flavor and food safety.
Variation or Alternatives
Swap the white rice with brown rice or quinoa for a healthier, fiber-rich base. Replace salmon with firm tofu or chicken breast to suit different dietary preferences while retaining protein content. Use a blend of soy sauce and a dash of sesame oil to enhance umami and add a nutty aroma. Instead of cooking peppers and onions separately, try mixing them raw into the rice, allowing their crunch and freshness to balance the warm, savory salmon.
Allergies
Salmon Pepper Rice may trigger allergic reactions in individuals sensitive to fish, particularly salmon, which is a common allergen. The dish also contains soy sauce, which includes soy, another frequent allergen that can affect your immune response. Cross-reactivity might occur if you have allergies to other seafood or legumes, so caution is advised when consuming this meal.
Why this recipe?
Pepper Lunch's Salmon Pepper Rice menu stands out due to its combination of fresh, tender salmon and sizzling hot rice infused with a rich blend of black pepper and garlic butter, creating a flavorful and aromatic experience. The customizable nature of the dish lets you control the cooking level at your table, enhancing the meal's appeal and freshness. This menu item provides a balanced mix of protein, carbs, and spices, catering to health-conscious diners without sacrificing taste. Trying to make this dish at home is worth it because it allows you to recreate the savory, restaurant-quality flavors with fresh ingredients tailored to your preference.