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Thai Basil Salmon with Coconut Rice

Thai Basil Salmon with Coconut Rice reads umami 8.5, salinity 6.1 and richness 5.9 on Palate's 0–10 flavor X-ray — a Thai main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 10.0 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 5.7 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 6.6 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 8.5 · Salinity 6.1 · Richness 5.9 · Marine & Briny 5.3 · Funk & Ferment 5.1 · Citrus 4.4 · Sourness 4.3 · Herbaceous 3.9 · Allium 3.2 · Sweetness 3.0 · Heat 2.9 · Nutty 2.4 · Floral 1.8 · Fruity 1.4 · Warm Spice 1.2 · Earthy 1.0 · Smoke 0.7 · Bitterness 0.7

What's in it (15)

• steamed jasmine rice — 177 g
• coconut milk — 383 g
• water — 30 g
• salt — 5 g
• salmon fillets — 680 g
• freshly ground black pepper — 1 g
• vegetable oil — 27 g
• garlic — 12 g
• serrano chilies — 200 g
• soybean soy sauce — 44 g
• fish sauce — 15 g
• light-brown sugar — 25 g
• lime juice — 15 g
• basil — 59 g
• scallions — 200 g

Time & effort: about 35 min (30 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 122.1 kcal, 8.1 g protein, 7.5 g fat, 6.3 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Combine the rinsed rice, coconut milk, water, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is tender, 15-18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
2. While the rice cooks, pat the salmon dry and season both sides with the remaining 1/2 teaspoon salt and the pepper.
3. Heat 1 tablespoon of the oil in a large nonstick or well-seasoned skillet over medium-high heat until shimmering. Add the salmon and sear undisturbed until deeply golden and a crust releases easily from the pan, 4-5 minutes. Flip and cook until the fish flakes easily and reaches 125°F for a moist, just-set center (145°F if you prefer no pink), 3-4 minutes more. Transfer to a plate and tent loosely with foil.
4. Add the remaining 1 tablespoon oil to the same skillet and reduce heat to medium. Add the garlic and chiles and cook, stirring constantly, until fragrant and the garlic just starts to turn golden at the edges, 45-60 seconds.
5. Stir in the soy sauce, fish sauce, and brown sugar. Simmer, stirring occasionally, until glossy and slightly thickened, about 2 minutes.
6. Remove the skillet from heat and stir in the lime juice and basil leaves until the basil wilts, about 30 seconds.
7. Return the salmon and any accumulated juices to the skillet, spoon the glaze over the top, and turn gently to coat, about 1 minute.
8. Divide the coconut rice among plates, top each with a piece of glazed salmon, spoon any remaining sauce over the top, and scatter with scallions.

Dishes with a similar flavor shape

• Vietnamese Lemongrass Beef Stir-Fry — Vietnamese
• Bun Bo Nam Bo (Southern Beef Noodle Salad) — Vietnamese
• Thai Red Curry Meatballs — Thai
• Drunken Noodles with Shrimp — Thai
• Coconut Curry Shrimp Pasta — Fusion

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.