Description
A quick weeknight meal pairing sweet, sticky salmon with savory fried rice, elevated by a honey-soy glaze.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb salmon fillet
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 green onions, sliced
- 1 teaspoon sesame seeds (optional)
- Salt and pepper to taste
Instructions
- In a small bowl, mix the honey and soy sauce until smooth. Pat the salmon dry with paper towels and season both sides lightly with salt and pepper. Have the cooked rice measured and ready, and slice the green onions.
- Heat 1 tablespoon of vegetable oil in a nonstick or cast-iron pan over medium heat. Pour the honey-soy mixture into a small dish nearby for easy use.
- Place the seasoned salmon in the hot pan, skin-side down if it has skin. Cook for about 5–6 minutes on each side, or until the salmon flakes easily with a fork and the glaze begins to caramelize. Remove the salmon to a plate and let it rest.
- In the same pan, add the remaining 1 tablespoon of oil and the mixed vegetables. Sauté for 3–4 minutes until heated through. Add the cooked rice and pour in the honey-soy mixture. Stir well and cook for 2–3 minutes more until the rice is heated and coated.
- Flake the cooked salmon into large pieces and gently fold it into the rice. Serve garnished with sliced green onions and sesame seeds.
Notes
Use day-old rice for best frying results. Don’t overcook the salmon; carryover heat will finish cooking it as it rests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 670
- Sugar: 17g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 60mg