Tamarind Glazed Salmon & Rice
with Carrots, Zucchini & Sesame Seeds
with Skin-On Salmon Fillets
Details
Flaky salmon fillets are glazed with a tart-and-sweet sauce comprised of mirin, soy glaze, and tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree.
Ingredients
2 each
Skin-On Salmon Fillets
½ cup
Long Grain White Rice
2 tsp
Tamarind Paste
1 each
Zucchini
2 each
Scallions
¼ tsp
Crushed Red Pepper Flakes
6 oz
Carrots
1 tsp
Black & White Sesame Seeds
½ oz
Salted Butter
2 tbsp
Soy Glaze
2 tsp
Honey
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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.
step 2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Small dice the zucchini. Peel the carrots; thinly slice on an angle. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, tamarind paste, honey, and 2 tablespoons of water (or 4 tablespoons for 4 servings).
step 3
Cook the vegetables & finish the rice
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 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 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 butter and 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 finished rice topped with the cooked fish (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Ingredients
2 each
Skin-On Salmon Fillets
½ cup
Long Grain White Rice
2 tsp
Tamarind Paste
1 each
Zucchini
2 each
Scallions
¼ tsp
Crushed Red Pepper Flakes
6 oz
Carrots
1 tsp
Black & White Sesame Seeds
½ oz
Salted Butter
2 tbsp
Soy Glaze
2 tsp
Honey
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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.
step 2
Prepare the ingredients & make the glaze
Meanwhile, wash and dry the fresh produce. Small dice the zucchini. Peel the carrots; thinly slice on an angle. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, tamarind paste, honey, and 2 tablespoons of water (or 4 tablespoons for 4 servings).
step 3
Cook the vegetables & finish the rice
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 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 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 butter and 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 finished rice topped with the cooked fish (including any glaze from the pan). Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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