---
title: Szechuan Salmon & Chili Crisp
description: With basil-scallion rice & stir fried green beans.
servings: 2
prep time: 20 minutes
time: 30 minutes
author: Chef Torie Cox
tags:
  - salmon
  - fish
  - rice
  - stir fry
allergens:
  - sesame
  - fish
  - soy
source: /recipe-images/Scan_20260624_194041.jpg
------

== Prep Veggies & Cook Rice ==

In a #pot, bring @water{1,1/2%cups} and @salt{} to a boil. Add @long grain rice{3/4%cup}, reduce heat to low, cover and cook for ~{12-15%minutes} until tender.

Trim ends from @green beans{2%cups}. In a #bowl, toss green beans with @sesame oil{1%tbsp}, @salt{} and @pepper{}, then set aside.

Thinly slice green tops of @green onions{2} and mince white parts, keeping separate.

== Make Chili Crisp & Stir Fry Green Beans ==

In a #heatproof bowl, stir to combine @Chili Crisp Starter{1%tbsp}, @Tamari Starter{1/2%tbsp}(diced ginger, 2 tsp tamari), white parts of green onions and a pinch of @salt{}.

Heat @high heat oil{1/4%cup} in a #sauté pan{} over medium heat until shimmering. Pour hot oil over mixture in bowl, stirring to combine — careful, mixture will bubble vigorously — then set aside.

To the same pan, add the green beans and cook for ~{3-6%minutes} over medium-high heat until crisp-tender, then remove and keep warm.

== Cook Salmon & Finish Rice ==

In the same #sauté pan{}, heat @high heat oil{1%tbsp} over medium-high heat. Pat @salmon fillets{2} dry then season with @salt{} and @pepper{}.

Add salmon to hot pan, skin-side down, and cook for ~{3-5%minutes} until skin is browned, then flip and cook another ~{3-4%minutes} or until desired doneness.

Chop @basil{1/4%cup}. Fluff rice and gently fold in basil and green parts of green onion.

== Garnish & Gather ==

Scoop rice and green beans onto plate, top with salmon, then spoon chili crisp over everything.