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.
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.
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.
- 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.
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