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Seared Salmon & Sweet Chili Glaze
with Aromatic Rice & Sautéed Vegetables
35 MIN
2 Servings
From the Test Kitchen
The star of this dish is the vibrant soy and sweet chili glaze we’re spooning over our salmon as it sears in the pan, which imbues it with all of the deliciously bright, savory flavors. To soak up the rich glaze, we’re serving the fillets alongside fluffy jasmine rice cooked with an aromatic duo of garlic and scallions.
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NutritionPER SERVING
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Calories710 Cals (est.)
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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6 oz Carrots
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2 Scallions
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2 cloves Garlic
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4 oz Sugar Snap Or Snow Peas
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1 Tbsp Soy Sauce
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3 Tbsps Sweet Chili Sauce
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1 Tbsp Sesame Oil
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½ cup Jasmine Rice
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Combine the chopped garlic and sliced white bottoms of the scallions in a bowl. Peel the carrots; thinly slice on an angle. Combine the sliced carrots and snow peas or snap peas in a bowl. In a separate bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water.
2
Cook the rice:
In a small pot, heat half the sesame oil on medium-high until hot. Add the prepared garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the vegetables:
Meanwhile, in a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the prepared carrots and peas; 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 vegetables are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon 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.** Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the sliced green tops of the scallions. Enjoy!
* An instant-read thermometer should register 145°F.
1
Prepare the ingredients & make the glaze:
Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Combine the chopped garlic and sliced white bottoms of the scallions in a bowl. Peel the carrots; thinly slice on an angle. Combine the sliced carrots and snow peas or snap peas in a bowl. In a separate bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water.
2
Cook the rice:
In a small pot, heat half the sesame oil on medium-high until hot. Add the prepared garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the vegetables:
Meanwhile, in a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the prepared carrots and peas; 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 vegetables are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
Pat the fish dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon 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.** Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the sliced green tops of the scallions. Enjoy!
* An instant-read thermometer should register 145°F.
Tips from Home Chefs