Honey Glazed Salmon with Ginger Jasmine Rice
15min
25min
1
520
Chef's Note
For the best caramelization on the salmon, make sure your pan is properly heated before adding the fish. The skin should sizzle when it hits the pan. If you prefer a thicker glaze, you can simmer the sauce separately for 2-3 minutes before adding it to the salmon.
Tags
Ingredients
6 oz salmon fillet
1/2 cup jasmine rice
3/4 cup water
2 tbsp honey
1 tbsp low-sodium soy sauce
1 tbsp fresh ginger
1 clove garlic
2 stalks green onions
1 tsp sesame oil
1/2 tsp rice vinegar
1 tsp sesame seeds
1 tsp olive oil
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Rinse 1/2 cup jasmine rice under cold water until the water runs clear. Drain well.
- 2
In a small saucepan, combine the rinsed rice, 3/4 cup water, 1/2 tsp grated fresh ginger, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 3
While the rice cooks, pat the 6 oz salmon fillet dry with paper towels and season with 1/8 tsp black pepper.
- 4
In a small bowl, whisk together 2 tbsp honey, 1 tbsp low-sodium soy sauce, 1/2 tbsp grated fresh ginger, 1 minced garlic clove, and 1/2 tsp rice vinegar to make the glaze.
- 5
Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4 minutes.
- 6
Flip the salmon and cook for another 2 minutes. Pour half of the honey glaze over the salmon and cook for 1 minute more, until the salmon is cooked through and the glaze has caramelized slightly.
- 7
Remove the rice from heat and let it stand, covered, for 5 minutes. Fluff with a fork and stir in 1 tsp sesame oil.
- 8
Slice 2 green onions, reserving some for garnish. Fold most of the sliced green onions into the rice.
- 9
Plate the ginger jasmine rice and top with the glazed salmon. Drizzle the remaining glaze over the salmon.
- 10
Garnish with the reserved green onions and 1 tsp sesame seeds.
Nutrition Information (per serving)
520
32g
58g
18g
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