I love sharing all of my wonderful recipes with you all and this recipe is high up on my list of favs… It is delicious, healthy, and so easy to make. It does not lack on flavor and you can pair this with any veggie you like. Salmon has to be one of my favorite fish to make. It has a wonderful flavor all it’s own and You can pair this fish with any sauce you like and it completely transforms this beautiful fish. You can have it lightly seasoned or saucy… which is what this recipe is all about… A lovely fish with a yummy asian sauce paired with a ginger garlic rice with a slight kick. You are going to love this one…
Let’s get started.
4 to 6 salmon fillets
1 tbsp olive or avocado oil
salt and pepper
2 tsp parsley
4 cloves garlic – minced
1/4 cup water
1/4 cup soy sauce – you can use low sodium or liquid amino
3 tbsp honey
2 tsp cornstarch
2 cups rice- rinsed well
1tbsp ginger- sliced or grated
2 cloves garlic- minced
1/2 Jalapeno- seeded and minced
1 scallion- sliced
2 1/4 cup water
- I use a instant pot to cook my rice but, you can use a rice cooker or traditional on the stove top. In the instant pot add the rice, water, ginger, garlic, and jalapeno. Mix well. Attach the lid and set to seal. Set the manual time to 7 minutes and let it cook. Let the rice natural release for about 10 minutes. If you use a rice cooker, Cook the rice according to your rice cooker settings as each cookers varies in cooking time. If you cook over the stove. Combine all ingredients in the pot, bring to a boil. Stir. Set heat to low and cover with a lid. Let the rice cook for 15 to 20 minutes before removing from the heat. Do not open the lid. Let stand 10 minutes before serving. When the rice is done fluff with a fork and add in the green onions. Mix again with a fork.
- In a large skillet over medium heat, add about 1 to 2 tbsp oil. Let heat up. Season the salmon with salt and pepper to taste and place in the skillet skin side down. Let cook (depending on thickness) 2 minutes or so per side before flipping.
- In a bowl combine the garlic, water, soy sauce, honey, cornstarch, and parsley. mix well. Set aside.
- When the salmon is done, it should have a slight give to it in the center of the fish. It should not be bouncy or squishy. ( for lack of better words lol)
- Remove from the pan and set aside.
- Turn the pan down to low or if you are using a cast iron, turn the heat off. Give the sauce a stir to combine the cornstarch again before carefully adding to the pan. Gently stir or whisk the sauce in the pan until slightly thickened. It should not be to thick if so, add about 2 more tbsp water to thin it out.
- Add the salmon back into the pan and spoon the sauce over the salmon. Turn the heat to low and let cook for about 2 or 3 minutes just to warm the salmon up and to ensure the salmon is cooked through. Make sure the entire salmon is completely coated with the sauce.
When the rice is done gently fluff the rice with a fork and add the green onions. Mix together. The rice should be lightly fragranced with the ginger, garlic, and jalepeno. Add your rice to a plate, top with a piece of salmon and spoon over some of that delicious sauce on top. Serve with your favorite veggies or salad.
I switch up my veggie every time I make this as it goes really well with any veggie. Just some choices here: steamed broccoli, green beans, asparagus, roasted brussel sprouts, Asian cold noodle salad, grilled eggplant… the list goes on and on. It is your kitchen. Make it your own.
You can also swap out the honey for rice malt syrup, agave or other low cal liquid sweeteners of choice.
I hope you all enjoy!