Ingredients Weight Measure
Water 6 cups
Jasmine rice 4 cups
Wild sockeye salmon, pin boxes out, skin off 6 lbs.
Sweet onions, julienned 1-1/2 lbs.
Carrots, julienned 2 ea.
Jalapeños, julienned, seeded 6 ea.
Garlic 3 cloves
Jerk seasoning 1 Tbsp.
Rice wine vinegar 2 cups
TABASCO® brand Green Jalapeño Pepper Sauce 2 cups
Snow peas 1 lb.


  1. Cook jasmine rice by bringing 6 cups of water to a boil, add rice and stir. Cover pot tightly with lid and return to boil; then turn off heat. Fluff rice with fork before serving.
  2. Clean salmon, remove any pin bones that may be in fillets; cut into 6 oz. portions. Heat nonstick sauté pan.
  3. Sear salmon on both sides until cooked to desired temperature.
  4. Place julienned onions, carrots and seeded jalapeños in nonreactive bowl. Mince garlic and add to bowl. Mix ingredients together.
  5. In small saucepot, add jerk seasoning, rice wine vinegar and TABASCO® Green Jalapeño Pepper Sauce and bring to boil. After liquid comes to a boil, pour over vegetables, stir, cover and chill.
  6. Trim snow peas and blanch.
  7. To plate, place cooked jasmine rice inside a ring mold or biscuit cutter and pack; top with a piece of seared salmon; top with pickled vegetables and juice and serve with blanched snow peas.

Yield: 15 servings