this easy salmon dish takes just about 30 minutes to make and is full of flavor. salmon is brushed with an asian-style glaze, cooked to perfection then placed over a delicious veggie rice for a simple weeknight dinner for two.
You guys know I love a simple baked salmon. A little olive oil, salt and pepper and you can pair it with pretty much any side for a delicious, satisfying meal.
But as I was peering into my fridge trying to figure out what to make the other day, I saw a rogue red bell pepper, some carrots and broccoli. A quick check of the pantry and I realized I also had some brown rice on hand.
From there I knew a quick veggie rice with a little ginger and soy sauce would be perfect.
I had also gotten some salmon for the week knowing I wanted to use it but wasn’t sure exactly what I was going to do with it. But once the rice came together, the decision was easy!
One quick glaze later and the whole meal was done!
I absolutely love when dishes come together like this. Starting with a little of what I have on hand, finding some flavors that can work then building out the whole meal. ESPECIALLY when it comes together in just about 30 minutes.
I hope you all enjoy this as much as I did! Please be sure to rate and review – it’s so helpful to know how things turn out for others and what other information I can add to make this even easier to follow!
asian glazed salmon with veggie rice
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Category: dinner
Description
this easy salmon dish takes just about 30 minutes to make and is full of flavor. salmon is brushed with an asian-style glaze, cooked to perfection then placed over a delicious veggie rice for a simple weeknight dinner for two.
Ingredients
For the Sauce (recipe adapted from The Recipe Critic):
- 1/3 cup brown sugar
- 2 tablespoons soy sauce
- 2 teaspoons hoisin sauce
- 2 teaspoons fresh ginger, peeled & grated
- 1 clove garlic, peeled & minced
- Juice from 1/2 a lime
- Red pepper flakes, to taste
For the Rice:
- 3 cups cooked brown rice (*see notes)
- 2 carrots, shredded
- 2/3 cup broccoli florets, roughly chopped
- 2 garlic cloves, minced
- 1 teaspoon peeled, grated fresh ginger root
- 2 carrots, peeled and grated
- 1 small red bell pepper, seeded and chopped
- 2–3 tablespoons soy sauce
- Optional garnish: thinly sliced green onion, chopped fresh cilantro
For the Salmon:
- 2 6 oz. salmon fillets
Instructions
For the Sauce:
- Add all ingredients to a non-stick sauce pan and whisk to combine. Bring to a boil then allow to simmer for a few minutes so sauce can thicken.
- Remove from pan and place in a small bowl (note that sauce can harden when it cools so don’t keep it in the pan or you will have to do a lot of scrubbing! place it in a microwave-safe bowl so you can re-heat as needed to glaze before serving).
For the Rice:
- Add a drizzle of olive oil to a non-stick pan over medium heat. Add garlic and ginger and saute for about 1 minute.
- Add broccoli, peppers and carrots, cooking until they’re tender to your liking (I cook for about 7 minutes, I like my stir-fry veggies to have a bite to them. If you like yours softer, cook longer).
- Stir in rice and soy sauce, tossing to combine and cooking for another minute to allow flavors to combine.
- Remove from the heat and top with desired garnishes.
For the Salmon:
- Preheat oven to 400 degrees F and place salmon skin side down on a parchment lined baking sheet.
- Brush lightly with glaze and bake for 15-20 minutes (this will be well-done. cook for less time depending on how you like your salmon done).
- Remove from the oven, brush with more glaze and serve over rice.
Notes
- My favorite way to cook rice is in the Instant Pot. I simply add 1 cup brown rice and 1 cup of water. Making sure the valve is in the ‘sealing’ position, I press “Steam Cook” and set it to 22 minutes. Once done cooking I let it rest of 10 minutes, then when the screen reads LO:10 I move the valve to the venting position.
Keywords: salmon, asian, rice, whole grain
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