Battle of the Salmon Steaks & Ginger Jasmine Rice

NOTE: Eeep, I was going through my drafts and just realized that this was never published! Oh what a night that was! Definitely do give the ginger jasmine right a try, so good! Hope you all enjoy reading our fun date night! Have a wonderful day, xoxo!

We had a large filet of salmon so we decided to do a cook-off challenge, appropriately dubbed “Battle of the Salmon Steaks”.

The challengers: Kat vs. Boyfriend

The boyfriend made his specialty,baked salmon à la mon ami

baked salmon à la mon ami

I remade an old favorite, but this time with salmon…

blackened cajun salmon

It’s really hard to say who the winner is because both salmon dishes taste delish in its own right! His is packed with buttery goodness, whereas mine is crisp and spicy.

I made ginger jasmine rice as a side dish for these salmons. The rice is packed full of gingery flavor, and who knew ginger and garlic would go so well together? I just love simple rice dishes like these! Let me know if you have other rice dishes I should try!

Do you do cook-off competitions at home?

xoxo, kat

Blackened Cajun Salmon

  • salmon filet
  • cajun/creole spice mix
  • olive oil


  1. Rinse and pat the salmon fillet dry. Completely coat both sides of the fillet with the cajun mix, and shaking off any excess.
  2. Heat a cast-iron pan over medium-high heat, and pour some olive oil to coat the bottom of the pan. Once the pan is hot and sizzling, and cook until blackened, about 4-5 minutes. Then flip and cook for another 4-5 minutes until blackened.

Baked Salmon À La Mon Ami

  • salmon
  • roasted garlic herb compound butter (or butter)
  • olive oil
  • dried herbs (oregano, rosemary)
  • salt/pepper


  1. Preheat oven to 400°F.
  2. Rinse the filet of salmon with cold water and pat the salmon dry.
  3. Rub both sides of the salmon with olive oil.
  4. Season with salt, pepper and any dried herbs according to your taste preferences.
  5. Coat the top of the salmon with a compound butter.
  6. Bake for 15-20 minutes depending on the thickness of the salmon.
  7. Serve immediately.

Ginger Jasmine Rice (adapted from

  • 1 1/2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons fresh ginger, minced
  • 1/2 cup jasmine rice
  • 1 cup water
  • salt and freshly ground pepper, to taste


  1. Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
  2. Add liquid. Bring to a boil.
  3. Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

9 thoughts on “Battle of the Salmon Steaks & Ginger Jasmine Rice

    1. Thanks Barb! Compound butter is a mixture of whole butter and flavorings. My fave is to mix roasted garlic with butter, very yummy :)

  1. This weekend I made ginger fried rice — the rice was full of sauteed leeks and then crispy-fried minced garlic and ginger on top! and an egg! delish. sounds like we were cooking similarly :)

    1. I like that we are cooking the same, we can compare notes :)

      I think I’ve heard of that ginger fried rice before! Do have the ginger recipe for that up on your blog? It sounds really yummy and I want to make it for date night this week :)

  2. Ever since I made the Pork Tonkastu with the garlie Jasmine rice, I’ve been making the rice with almost every meal lol. Now I’m at least gonna be able to switch it up to ginger garlic Jasmine rice haha – thanks Kat! :)

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