Soy-Glazed Salmon with Quick-Pickled Cucumber Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
FOR PICKLED CUCUMBER1 English cucumber, sliced1 cup rice wine vinegar (can substitute white vinegar or red wine vinegar)1/2 cup splendaPinch of Kosher salt1/2 medium red chili, thinly sliced into circlesFOR SALMON4 6oz salmon fillets, boneless, skin on2 tbsp vegetable oil2 tsp kosher salt10-12 turns freshly ground black pepper2 tbsp toasted sesame seeds4 cups cooked brown rice1 cup low-sodium soy sauce1/4 cup honey1 tsp grated fresh ginger1 clove garlic, peeled and minced
FOR PICKLED CUCUMBER:
Begin by making the pickled salad so it can sit while you prepare the salmon. In a mixing bowl combine rice wine vinegar, sugar and salt. Mix well then fold in sliced cucumber and sliced chili. Cover with plastic wrap and set aside in the fridge.
FOR SALMON:
In a small saucepan add soy sauce, honey, ginger and garlic. Set over medium-high heat and bring to a simmer. Reduce heat and simmer for 10 minutes. Set aside.
3. Take a large, oven-proof, non-stick sauté pan and set over high heat (use two pans if needed). Rub fillets all over lightly with vegetable oil. Season both sides with salt and pepper. Once pan is very hot place the fillets skin-side down and press down gently with a spatula so the skin remains flat to the pan. Cook for about 6 minutes then liberally glaze the top side of the fillets - you want to have some glaze swirling in the bottom of the pan too as this will caramelize with the crispy skin. Turn off heat and flip salmon so skin side is now on top. Allow to rest in pan for 3 more minutes until cooked through.
Place salmon fillets on top of a cup of brown rice, skin-side up. Drizzle a little more glaze from the pan on and around the plate. Top with a little pickled cucumber salad and sprinkle with toasted sesame seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user CAREBEAR5218.
Begin by making the pickled salad so it can sit while you prepare the salmon. In a mixing bowl combine rice wine vinegar, sugar and salt. Mix well then fold in sliced cucumber and sliced chili. Cover with plastic wrap and set aside in the fridge.
FOR SALMON:
In a small saucepan add soy sauce, honey, ginger and garlic. Set over medium-high heat and bring to a simmer. Reduce heat and simmer for 10 minutes. Set aside.
3. Take a large, oven-proof, non-stick sauté pan and set over high heat (use two pans if needed). Rub fillets all over lightly with vegetable oil. Season both sides with salt and pepper. Once pan is very hot place the fillets skin-side down and press down gently with a spatula so the skin remains flat to the pan. Cook for about 6 minutes then liberally glaze the top side of the fillets - you want to have some glaze swirling in the bottom of the pan too as this will caramelize with the crispy skin. Turn off heat and flip salmon so skin side is now on top. Allow to rest in pan for 3 more minutes until cooked through.
Place salmon fillets on top of a cup of brown rice, skin-side up. Drizzle a little more glaze from the pan on and around the plate. Top with a little pickled cucumber salad and sprinkle with toasted sesame seeds.
Number of Servings: 4
Recipe submitted by SparkPeople user CAREBEAR5218.
Nutritional Info Amount Per Serving
- Calories: 869.5
- Total Fat: 35.4 g
- Cholesterol: 218.7 mg
- Sodium: 3,584.3 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 3.9 g
- Protein: 85.5 g
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