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Seared Salmon & Sweet Chili Glaze
with Aromatic Rice & Sautéed Vegetables
35 MIN
-$0.05/serving
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 fillets as they sear in the pan, which imbues it with all of the deliciously bright, savory flavors. To soak up the rich glaze, we’re serving the salmon alongside fluffy white rice and vegetables sautéed with an aromatic duo of garlic and scallions.
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NutritionPER SERVING
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Calories630 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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½ cup Long Grain White Rice
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2 Scallions
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2 cloves Garlic
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6 oz Carrots
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½ lb Broccoli
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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
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. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water.
2
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat half the sesame oil on medium-high until hot. Add the chopped garlic and sliced 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). 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.
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 sliced carrots and 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). 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 pork & serve your dish
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the sliced green tops of the scallions. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
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. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water.
2
Cook the rice
Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat half the sesame oil on medium-high until hot. Add the chopped garlic and sliced 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). 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.
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 sliced carrots and 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). 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 pork & serve your dish
Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the cooked rice and cooked vegetables. Garnish with the sliced green tops of the scallions. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
Tips from Home Chefs