Sweet Chili Salmon with Aromatic Rice & Sautéed Vegetables
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Sweet Chili Salmon

with Aromatic Rice & Sautéed Vegetables

40 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 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 rice cooked with an aromatic duo of garlic and scallions.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Sweet Chili Salmon with Aromatic Rice & Sautéed Vegetables
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Long Grain White Rice
  • 1 Tbsp Soy Sauce
  • 2 Scallions
  • 2 cloves Garlic
  • 6 oz Carrots
  • 3 Tbsps Sweet Chili Sauce
  • 1 Tbsp Sesame Oil
  • 10 oz Baby Bok Choy
Prepare the ingredients & make the glaze
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 root ends of the bok choy; thinly slice, separating the leaves and stems. In a bowl, whisk together the soy sauce, sweet chili sauce, and 2 tablespoons of water.

Cook the rice
2 Cook the rice

Carefully rinse the rice (sifting through for 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.

Cook the vegetables
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; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves. Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are softened and the bok choy leaves are wilted. 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 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.* 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!

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

Tips from Home Chefs

Prepare the ingredients & make the glaze
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 root ends of the bok choy; thinly slice, separating the leaves and stems. 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 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.

Cook the rice
Cook the vegetables
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; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy leaves. Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are softened and the bok choy leaves are wilted. 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 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.* 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!

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

Cook the fish & serve your dish
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