Sambal & Soy-Glazed Salmon

with Vegetables & Brown Butter-Scallion Rice

45 MIN

2 Servings

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From the Test Kitchen

This dish is packed with umami-rich flavors thanks to the spicy-sweet glaze we're spooning over salmon fillets, the fragrant sesame oil coating our sautéed carrots and snow peas, and the mix of brown butter, scallions, and soy sauce that's stirred into our side of rice.
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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Long Grain White Rice
1 Tbsp Soy Sauce
2 Scallions
¾ lb Carrots
1 oz Salted Butter
1 Tbsp Sesame Oil
1 tsp Black & White Sesame Seeds
2 tsps Honey
2 Tbsps Soy Glaze
1 Tbsp Sambal Oelek
1 Tbsp Rice Vinegar
4 oz Snow Peas

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. If desired, remove the tough strings from the snow peas. Peel the carrots; thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the honey (kneading the packet before opening), soy glaze, 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.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the snow peas and sliced carrots; 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). Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook & glaze the fish

Pat the fish 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 fish, 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, frequently spooning the glaze over the fish, 1 to 2 minutes, or until coated and cooked through.* Transfer to two serving plates (including any glaze from the pan). Rinse and wipe out the pan.

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

5 Finish the rice & serve your dish

In the same pan, heat the butter and sliced white bottoms of the scallions on medium-high until the butter is melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides, the butter is fragrant (it should smell nutty and toasted), and the scallions are softened. Turn off the heat; stir in the soy sauce until combined. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the glazed fish with the cooked vegetables and finished rice. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!