Description
This soy-ginger marinated salmon is served with fragrant jasmine rice and colorful vegetables, making it a healthy and satisfying meal perfect for any occasion. Enjoy the rich flavors and vibrant presentation in just under an hour!
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup soy sauce
- 2 tablespoons fresh ginger, grated
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 cup jasmine rice
- 2 cups water or vegetable broth
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
- Fresh cilantro for garnish (optional)
Instructions
- In a medium bowl, combine the soy sauce, grated ginger, honey, rice vinegar, sesame oil, and minced garlic. Whisk until the honey is fully dissolved and the mixture is well combined.
- Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
- After 15 minutes, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
- While the rice is cooking, bring a pot of water to a boil. Add the broccoli florets and cook for about 2-3 minutes until bright green and tender-crisp.
- Using a slotted spoon, transfer the broccoli to a bowl of ice water to stop the cooking process.
- In the same pot, add the snap peas and julienned carrots. Cook for about 1-2 minutes until tender but still crisp. Drain and transfer to the ice water with the broccoli.
- Once cooled, drain the vegetables and set aside.
- Heat a large non-stick skillet over medium-high heat and add a drizzle of oil.
- Remove the salmon from the marinade, allowing excess marinade to drip off. Reserve the marinade for later use.
- Place the salmon fillets skin-side down in the hot skillet. Cook for about 4-5 minutes without moving them to allow the skin to get crispy.
- Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until cooked through and flakes easily with a fork. For a more caramelized finish, cook for an extra minute or two.
- Once cooked, remove the salmon from the skillet and let it rest for a couple of minutes.
- In the same skillet, add the reserved marinade and bring it to a simmer. Cook for about 2-3 minutes until slightly thickened.
- Drizzle the sauce over the cooked salmon before serving.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Feel free to substitute the vegetables with your favorites or whatever you have on hand.
- This dish can be served warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes