Mustard Seed Rice with Salmon

Instructions

1. Make the mustard seed rice

   Rinse the rice until the water runs clear. Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mustard seeds and rice. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add a big pinch of salt and 1 cup of water. Carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2. Prepare the ingredients & make the glaze

   Meanwhile, wash and dry the fresh produce. Small dice the zucchini. Peel the carrots; thinly slice on an angle. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and finely chop 2 cloves of garlic. In a bowl, combine the chopped garlic, tamarind paste, maple syrup, mirin, and 2 tablespoons of water.

3. Cook the vegetables & finish the rice

   In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

4. Cook the salmon & serve your dish

   Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 1 minute. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the salmon, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked salmon (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!