Plant-Based Salmon and Spicy Scallion Oil

Name: Plant-Based Salmon and Spicy Scallion Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 6 tbsp neutral oil; 2 scallions (sliced into 2-3 cm pieces); 1 garlic clove (thinly sliced); 1 cinnamon stick; 1 star anise; 1 tsp Gochugaru (Korean chili flakes); 1 tsp sesame seeds; ¼ tsp salt; ½ tsp white granulated sugar; 2 tbsp light soy sauce; 1 tbsp rice vinegar; 1 medium-sized cucumber; ½ tsp sea salt; ½ tsp white granulated sugar; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 2 Kinda Salmon Filets; 2 tbsp neutral oil; 2 portions of steamed sushi rice (180 g dry weight, cooked according to the packaging instructions); Coriander (destemmed, optional); ½ avocado (sliced, optional)

WITH CRUSHED CUCUMBER AND RICE

I’m a sauce person. Like, it’s my core personality trait. Salsa verde, chili crisp, hot sauce, pesto, whatever. Just pour that liquid gold straight down my throat. Sauce makes every meal feel complete, adding texture, moisture, and unexpected layers of flavour. It transforms a mediocre bite into a tiny party on your palate, and someone just busted out the tequila. That’s exactly what this spicy scallion oil does to a humble plate of rice, veg, and vegan fish. Susfishous of vegan fish? Fear not — this umami flavor fiesta gets along dangerously well with just about anything.

⬇️ JUMP TO RECIPE ⬇️

Plant-Based Salmon and Spicy Scallion Oil

Why You’ll Love This Recipe

Quick and Easy - A simple act of chopping, smashing, and frying will result in a punchy weeknight meal.

Textural Heaven - This umami-packed plate delivers crunchy, creamy, chewy, flaky textures in every bite.
Customizable Dish - Add your favorite vegetables, herbs, and spices to create flavors so bold that they will make your tastebuds breakdance.

Key Ingredients for Spicy Scallio Oil Kinda Salmon

Kinda Salmon delivers rich, buttery flavour and tender, flaky aroma, pairing perfectly with crunchy smashed cucumber and creamy avocado.
Scallions get slowly caramelised into sweet perfection.
Cinnamon Stick and Star Anise infuse oil with sweet, spicy, and warm aroma, bringing even more depth to the sauce.
Sesame Seeds add a nutty flavor and crunch.
Gochugaru brings smoky, sweet heat, which is not overpowering.
Cucumber adds freshness and crunch.

Equipment You’ll Need

Cutting board
Sharp knife (with a wider blade if possible, for cucumber smashing session)
Measuring spoons and cups
Large non-stick frying pan for making spicy scallion oil and frying Kinda Salmon
Small heat-proof bowl for making the sauce
Bowl for seasoning smashed cucumbers

How To Prepare Kinda Salmon with Spicy Scallion Oil

1. Whip Up Spicy Scallion Oil

Add sliced scallions, star anise, cinnamon stick, and neutral oil to a pan, and slowly heat up over low-medium heat. Fry for 10 minutes to caramelise the onions and infuse the oil with spices.

Add garlic, and fry for a few minutes before adding sesame seeds and Gochugaru. After 2-3 minutes, transfer the spicy oil into a heat-proof container. Remove cinnamon stick and star anise, and season with salt, sugar, soy sauce, and rice vinegar.

2. Smash a Cucumber

Place a washed and dried cucumber on a cutting board. Lay a knife flat against the cucumber and smash it with your head a few times, until it starts to crack and flatten. Repeat until the entire cucumber is cracked. Slice into chunks under an angle.

Transfer the cucumber into a bowl and season with salt, sugar, rice vinegar, and toasted sesame oil.

3. Fry Vegan Salmon Filet

Wipe the pan with paper towels, add neutral oil, and heat over medium heat. Once hot, add Kinda Salmon filets and cook for 3-4 minutes on each side, until nicely browned. Remove from the pan and assemble the dish.

4. Assemble Your Dish

Spoon steamed rice into two bowls or deep plates. Top each portion with Kinda Salmon and smashed cucumber. If you’re feeling fancy, add some sliced avocado. Spoon over spicy scallion oil, and sprinkle with coriander.

Tips & Tricks

Swap the Vegetables - Use thinly sliced cabbage instead of cucumber, or add steamed broccoli.
Noodle Up - Swap steamed rice for your favorite noodles and coat them with spicy scallion oil.
Add Some Crunch - Add roughly chopped peanuts or almonds for extra texture.

FAQ

How spicy is Spicy Scallion Oil?

Gochujang adds moderate heat, which is not overpowering. Feel free to add more or less, according to your spice preference.

Can I prepare this recipe ahead of time?

You can prepare spicy scallion oil and smashed cucumber ahead of time, but we recommend keeping it unseasoned to retain the crunchy texture. Once you are ready to eat, season the cucumber and pan-fry Kinda Salmon.

Can I store this for later?

You can store smashed cucumber and spicy scallion oil in an airtight container in the fridge for up to 3 days. Kinda Salmon should be consumed on the day it was opened.

What other vegetables can I add to this meal?

You can add thinly sliced cabbage, steamed broccoli, blanched edamame, or pan-fried crispy mushrooms.

How can I use Spicy Scallion Oil?

Stir it into your favorite noodles, spoon it over soft tofu, mix it into cabbage and cucumber slaw, or add it to crispy mushrooms.

Where can I find Gochugaru, and what can I substitute it with?

You can find Gochugaru in most asian supermarkets, or online. If you’re having trouble finding it, substitute it with crushed red pepper flakes or Aleppo pepper.