Soy-glazed salmon with rice
Soy-glazed salmon is a savory dish featuring marinated salmon served over fluffy white rice and paired with sautéed red onions and blanched broccoli. This easy recipe is ideal for weeknight dinners or special occasions.
Cook time 20 min
Prep time 5 min
Ingredients:
1/4 cup sugar1/4 cup soy sauce
1 red onion
1 lb salmon
1 cup white rice
8 oz broccoli
Soy-glazed salmon with rice is a savory and delicious meal that combines tender, flavorful salmon with a hearty and nutritious rice blend. This dish is perfect for a weeknight dinner or when you want to impress your guests with minimal effort.
Instructions:
- In a small bowl, mix together 1/4 cup of sugar and 1/4 cup of soy sauce until the sugar is fully dissolved.
- Place the salmon fillets in a shallow dish and pour the soy-sugar mixture over them.
- Allow the salmon to marinate for at least 15-30 minutes, turning occasionally to ensure even coating.
- Rinse 1 cup of white rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 2 cups of water.
- Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed.
- Once done, fluff the rice with a fork and set aside.
- While the rice is cooking, bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they are bright green and slightly tender.
- Drain the broccoli and set aside.
- Heat a drizzle of oil in a large skillet over medium heat.
- Add the thinly sliced red onion and sauté for 4-5 minutes, or until the onion is soft and translucent.
- Push the onions to the side of the skillet and place the marinated salmon fillets in the center.
- Cook for 3-4 minutes on each side, or until the salmon is cooked through and has a nice glaze. If the marinade starts to reduce too quickly, you can add a small splash of water to prevent burning.
- Add the blanched broccoli to the skillet with the onions and gently toss to combine and heat through.
- Serve the soy-glazed salmon on a bed of cooked white rice with the sautéed red onions and broccoli on the side.
- Garnish with sesame seeds and chopped green onions for an extra touch of flavor and presentation.
This soy-glazed salmon with rice is a perfect harmony of flavors and textures. The rich, slightly sweet soy glaze complements the succulent salmon well, while the nutritious rice and broccoli make it a well-rounded meal. Enjoy this dish as part of a balanced diet, and share it with your loved ones for a satisfying dining experience.
Soy-glazed salmon with rice FAQ:
Cook the salmon for 3-4 minutes on each side in a skillet, or until it is cooked through and has a nice glaze. The internal temperature should reach 145°F (63°C) for safety.
The salmon is done when it flakes easily with a fork, appears opaque throughout, and reaches an internal temperature of 145°F (63°C). Ideal cooking will leave it moist yet firm.
Yes, you can use brown rice, but note that it will require a longer cooking time. Typically, brown rice takes about 40-45 minutes to cook. Adjust the water ratio to 2.5 cups of water for 1 cup of brown rice.
You can substitute soy sauce with tamari for a gluten-free option, or use coconut aminos, which have a sweeter flavor without the soy. Adjust the sugar in the marinade accordingly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to prevent the salmon from becoming overcooked.
Tips:
- Marinate the salmon for at least 30 minutes to let the flavors fully absorb.
- Make sure to use fresh, high-quality salmon for the best taste and texture.
- Cook the rice ahead of time and keep it warm to ensure a smooth preparation process.
- Cut the broccoli into even-sized florets to ensure they cook evenly.
- Feel free to add garnish such as chopped green onions or sesame seeds for extra flavor and presentation.
Nutrition per serving
4 ServingsCalories 450kcal
Protein 30g
Carbohydrates 70g
Fiber 3.11g
Sugar 16g
Fat 6g
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