CITRUS CHILE RICE RECIPE RECIPES

Steps:

• Rinse rice in a fine-mesh sieve until water runs clear. Place in a medium saucepan; add ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and 1¼ cups water. Stir well, then bring to a boil. Cover with a lid and reduce heat to lowest setting. Cook, undisturbed, 15 minutes. Remove from heat, uncover, and fluff rice with a fork.
• Meanwhile, slice an orange in half and finely grate in zest from 1 half into a large bowl. Squeeze juice from same half through a fine-mesh sieve into bowl; discard seeds (if using grapefruit, use 2 tsp. zest and 3 Tbsp. juice). Whisk in garlic, lime juice, 2 Tbsp. oil, and ½ tsp. mild chile flakes.
• Meanwhile, remove peel and white pith from remaining citrus; discard. Slice citrus into ¼”-thick rounds; set aside.
• Pat shrimp dry; season with salt. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Cook shrimp, tossing occasionally, until bright pink and cooked through, about 3 minutes. Transfer to bowl with dressing; toss to coat.
• Heat remaining 1 Tbsp. oil in same pan over medium-high. Add rice; press into an even layer with a spoon. Cook, undisturbed, until light golden and crisp underneath, 6–8 minutes. Divide rice among plates, arranging crisped side up.
• Add avocado, onion, arugula, and reserved citrus rounds to bowl with shrimp and season with salt; toss well. Spoon over rice; drizzle any remaining dressing on top. Sprinkle mild chile flakes over.

Steps:

• Preheat oven to 350°. Pat salmon dry, then season with kosher salt. Heat 1 Tbsp. oil in a large ovenproof nonstick skillet over medium. Cook salmon (skin side down if it has skin) until well browned underneath, 6–8 minutes, then transfer to oven. Roast until flesh is opaque and flakes easily with a fork, 8–12 minutes.
• Meanwhile, cook chiles, ginger, coconut flakes, peanuts, and remaining 5 Tbsp. oil in a small saucepan over medium heat, stirring often, until coconut and peanuts are golden, 8–10 minutes. Transfer coconut-chile crunch to a heatproof bowl and let cool slightly.
• Using a small sharp knife, cut peel and white pith from citrus, leaving as much flesh behind as possible. Cut flesh from cores in a variety of shapes and sizes and arrange on plates. Break salmon into big pieces and divide among plates, arranging on top of citrus.
• Stir vinegar into coconut-chile crunch and season with salt (it will probably need a few pinches). Spoon over salad and sprinkle with sea salt.