Seared Salmon & Sweet Chili Glaze with Brown Rice & Sautéed Vegetables

Seared Salmon & Sweet Chili Glaze

with Brown Rice & Sautéed Vegetables

35 MIN
2 Servings
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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 a simple bed of brown rice.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Seared Salmon & Sweet Chili Glaze with Brown Rice & Sautéed Vegetables
Title
  • 2 Skin-On Salmon Fillets
  • 1 Tbsp Soy Sauce
  • 6 oz Carrots
  • 2 Scallions
  • 2 cloves Garlic
  • 3 Tbsps Sweet Chili Sauce
  • 1 Tbsp Sesame Oil
  • ½ cup Brown Rice
  • 4 oz Sugar Snap Peas
time-saving
tips & techniques
How To: Peel a Carrot
How To: Safely Cut Round Vegetables
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. 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. Pull off and discard the tough string that runs the length of each snap pea pod. Combine the sliced carrots and prepared peas in a bowl. In a separate bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water. 

Cook the rice:
2 Cook the rice:

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

Cook the vegetables:
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 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, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Add the prepared garlic and white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the fish & serve your dish:
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

Seared Salmon & Sweet Chili Glaze

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. 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. Pull off and discard the tough string that runs the length of each snap pea pod. Combine the sliced carrots and prepared 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:

Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

Cook the rice:
Cook the vegetables:
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 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, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Add the prepared garlic and white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. 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.

Cook the fish & serve your dish:
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