Glazed Salmon over Rice
I think this winter was or still is too harsh on all of us. It’s like never ending circle of cold and flu, plus I see snow is hitting a lot of states pretty hard. Even though where I live it’s more south, we still have pretty cold weather, at least for me! I don’t think that I would survive up north…
I can deal with snow! I love snow but cold weather and me don’t mix. Even on 50 degrees I am shaking like a leaf! Sorry, I am a geek and I love talking about the weather, sky, moon and everything related…
Ok! Now, let’s move on to food talking!
I make this dish often at least very similar one, just like stir fries because it’s easy dish, plus there are so many options what you can pair salmon with. Sometimes I would use peas, or green beans, carrots, so it’s pretty versatile dish. It just depends what you have in your fridge.
OF course if you are reducing white rice in your daily diet you can mix it with brown rice or perhaps pearl barley. I love white rice, and I cannot replace the taste with brown rice no matter how healthier it is comparing to the white one. But, that’s just me!
Also, there are so many dishes similar to this one and my inspiration using broccoli and rice with glazed salmon came from “real simple“. Most of the time I marinate salmon in soy sauce, garlic and onion and just brush it with marinade and/or sesame seeds oil on the end, but this was different in taste and I am glad that I looked for the inspiration somewhere else, because it might look like a copycat of a “real simple” recipe, but it’s actually just a little bit different.
It’s all about creating something new, something that you can call it your own; And it’s ok if you use vegetables that you have in your fridge ’cause this is just an idea that I also recreated using original recipe.
I keep my meals pretty interesting, and very few days in a week I make the same dish, even if it’s like I said stir fry that I do make really often I change the vegetables, or meat or what we will eat it with…maybe that’s the thing of being a food bloggers, we love exploring and creating new recipes that we might saw somewhere else or using what we have! That’s also the beauty of cooking…you let your instincts rule and just go with the flow, tasting food without pretty much a recipe.
To be honest here, it was really challenging for me to write down everything on a piece of paper when I started blogging, because I usually just add stuff and taste…that’s the reason I stop writing amount of seasoning (salt, pepper, soy sauce etc.) because we do have different tastes and if something is boring and rather plain for me, it might taste good to you!
To cut the story short now, I would say that this recipe is pretty delicious! Lots of different flavors going on, and I wasn’t too crazy using brown sugar but it gives you that nice taste of sweet and savory with hint of sour. Make it today and be your own judge! 🙂
Glazed Salmon over Rice
Serves 2 | Total time: 25 minutes
prep time:10 min. | cook time:15 min.
- 1 cup Rice w/ 2 pinches of salt
- 1 cup Broccoli florets
- 1 tsp. Oil
- 7 oz (198g) Pink Salmon, cut into 2 equal pieces
- 2-3 lemon slices
- 1/2 Red Onion, chopped
- 2 Sweet Red Peppers/or 1 Bell Pepper, sliced
- 2 Garlic Cloves, sliced
- 1/2 tsp. Weber Garlic and Herbs seasoning
- Sesame oil for the end to drizzle
- 2 Tbsp. Soy Sauce, low-sodium
- 1 Tbsp. Brown Sugar
- Wash the rice few time, soak for at least 10 minutes, wash and add water w/2 small pinches of salt. 1 cup rice with 2 cups of water, bring it to boil uncovered, turn down the heat on simmer and cook for the next 10 minutes covered. Turn the heat off and let it steam up next 5 minutes (DO NOT take the lid off while the rice is steaming), after 5 minutes fluff the rice with the fork. (READ NOTES)
- Meanwhile, preheat oven on 400°F/200°C, wash and season the salmon, squeeze bit of lemon juice on top of the salmon and place few slices to bake it with. Chop and slice onion, garlic, lemon and pepper and place on the lightly oiled baking dish, you can line the baking dish with almum. foil or parchment paper. Bake Salmon and Vegetables for 10-15 minutes or until salmon is cooked through (internal temperature in the thickest part of fillet reads 145°F/62°C)
- Mix together soy sauce with brown sugar, brush or spoon over the salmon fillets 2-3 minutes before salmon is done for few times. *you do not have to use whole glaze mixture, use how much you would like to taste and you can always add more later while eating!
- Boil water, and blanch the Broccoli/cooking for minute or two in the boiling water, drain, wash under cold water to shock it and mix in with the rice. Season Rice and Broccoli with salt if needed and drizzle of Sesame Oil.
- Take the salmon out, place over the rice and broccoli. Add roasted onion, and pepper slices on top and around the salmon, and drizzle with more glaze if desired and/or sesame seed oil.
- Cooking rice, well it doesn’t take a rocket scientist however I had quite few questions about it so I have to put into notes. Not every bag of rice is the same-some rice cooks faster and some take more time, some soak more water and need addition of water, but no panic here either just add splash more if your rice is not completely cooked. I like my rice cooked but to still hold its shape, I cannot say it’s “al dente” as Italians would say about their pasta but it soft yet has slight bite. This is for stove cooked rice, and do not applies for rice cooked in the rice cooker!
- Sesame Oil: If you don’t have it or do not like it no worries and don’t panic. You can use Vegetable oil for example. I love taste of sesame oil, and unique taste and smell but you can use whatever you would like although I don’t like using Olive oil in these kinds of dishes.
- Salmon could be grilled. For the vegetarian Grilled and glazed (FIRM) tofu over rice is fantastic!
- You can use honey instead of the brown sugar, although different taste and it’s bit more sticky!