Chef Ceaser

Gingered salmon over rice

Gingered Salmon over Rice

Here is a simple recipe for lunch or dinner that is filled with lots of flavor. Enjoy!

Gingered Salmon over Rice



3 lbs. Skinless Salmon Fillet cut into large slices
2 cups Potato Starch
A couple of good splashes of Soy Sauce (about 3 tbs.)
1 ½ inch piece of fresh Ginger, peeled and minced
Salt and freshly Ground Black Pepper to taste
Vegetable oil for deep-frying
Salt and freshly Ground Black Pepper to taste

A dash of Kosher Salt as a garnish
Lemon Wedges as a garnish
2 Scallions, thinly sliced as a garnish

2 cups White Rice


In a large bowl add the salmon and sprinkle with the ½ cup of potato starch, then add the soy sauce, ginger, and salt and pepper to taste. Mix well and let marinate 30 minutes to 1 hour.

Heat the oil in a deep fryer to 350 degrees F.

Spread the remaining potato starch on a plate. Roll the salmon pieces in it one by one so they are well coated, then shake to remove excess starch.

Fry the salmon in the deep fryer until lightly browned. Remove and drain on paper towels.


Add 5 cups of water to a pot and bring to a rapid boil. Add the rice and cover. Reduce the heat to a simmer and when the rice has absorbed most of the liquid turn off the heat. Cover.

Serve the Salmon over the rice and season with lemon wedges and a little Kosher Salt. Garnish with a the sliced scallions, add a salad and some fresh bread for a complete meal.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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