Heat large, high-walled frying pan over medium heat with a glug of avocado or coconut oil + 1 tbsp butter. Add shallots + cook until slightly translucent, a few minutes. Add in ginger + garlic and cook for another minute. Add turmeric, salt + pepper.

Pour in the rice, stirring for a few minutes to toast. Add in water + golden raisins. Stir to combine and then gently place the salmon filets, skin side down. Season the fish with salt + pepper. Bring the pan to a boil and then lower to low + cover. Cook for 15 minutes.

In the meantime, make the scallion sauce by mixing all ingredients in a small bowl.

Turn heat off and remove the pan, but leave the lid ON for another 10 minutes! This helps the rice to steam a bit and prevent some sticking.

Once you remove the lid, flake the salmon apart by using two forks. Pour some of the scallion sauce in and mix again. I used about half here and then save some for additional topping once it’s plated if you wish. Add chili crisp and/or cilantro if desired.

Will last in the fridge for 3 days! Enjoy hot or cold.