Sambal-Glazed Salmon & Cilantro Rice with Marinated Carrots & Sesame Broccoli

Sambal-Glazed Salmon & Cilantro Rice

with Marinated Carrots & Sesame Broccoli

30 MIN
2 Servings
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    • with Salmon

    From the Test Kitchen

    Rich flavors and vibrant colors abound in these hearty bowls thanks to herbaceous cilantro sauce mixed into brown rice and salmon fillets glazed with a spicy-sweet combo of sambal oelek, soy glaze, and more.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sambal-Glazed Salmon & Cilantro Rice with Marinated Carrots & Sesame Broccoli
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Brown Rice
    • 6 oz Carrots
    • ½ lb Broccoli
    • 1 Tbsp Rice Vinegar
    • ¼ cup Cilantro Sauce
    • 1 Tbsp Sambal Oelek
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Soy Glaze

    Sambal-Glazed Salmon & Cilantro Rice

    Make the cilantro rice
    1 Make the cilantro rice

    In a small pot, combine the rice and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired. Cover to keep warm.

    2 Prepare the ingredients & marinate the carrots

    Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and grate on the large side of a box grater. In a bowl, combine the grated carrots and half the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & marinate the carrots
    Make the glaze
    3 Make the glaze

    Meanwhile, in a bowl, combine the soy glaze, remaining vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    4 Cook the broccoli

    In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    Cook the broccoli
    Cook the salmon & serve your dish
    5 Cook the salmon & serve your dish

    Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the salmon, 1 to 2 minutes, or until the salmon is coated and cooked through.* Turn off the heat. Serve the cilantro rice topped with the cooked salmon (including any glaze from the pan), marinated carrots (including any liquid), and cooked broccoli. Garnish with the sesame seeds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.  

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