So, on my journey to a healthier me, I have fallen in love with salmon. From what I have read, salmon is great for you. It is full of the good fats(Omega3). I have had a few great dishes of salmon at different restaurants(my favorite is the Longhorn Salmon), but I wanted to try my luck at home with it. I came up with the idea of an Asian inspired dish because 1. I love Asian cuisine, and 2. It is different than the standard lemon peppered salmon I see all over the internet. Anyways, on to the dish.
What you will need:
Prep Time: 10-15 Minutes
Cook Time: 45 minutes to 1 hour
For the Salmon:
1- 4-7oz Salmon Filet with the skin removed(FRESH never FROZEN)
1/4 cup of soy sauce
2 tbsp of olive oil
For the Glaze:
1/4 cup soy sauce
Splash of Mirin(Chinese cooking wine)
2-3 tbsp of light brown sugar(depending on your preferred level of sweetness)
3-4 cloves of finely minced garlic
1 tsp finely minced ginger
For the Rice Pilaf:
1 cup of Texmati Brown Rice
2 1/4 cup of chicken stock
2-3 tbsp of olive oil(not extra virgin)
1 cup of chopped baby portabella mushrooms
1 small yellow onion finely chopped
3 cloves of garlic
2 bay leaves
Pinch of saffron(this is a very potent spice, a pinch is all that you will need… trust me)
Juice from 1/2 of a lemon(added at the end)
Small handful of chopped flat leaf parsley(added at the end)
salt to taste
Lets Get to Cooking:
Preheat oven to 400 degrees
Marinade the Salmon by placing it on a plate, and pouring the 1/4 cup of soy over it. Cover it with plastic wrap and place the salmon in the fridge to marinate while you prepare your rice.
Now, on to the rice……
In a large pot over medium high heat, add the olive oil, onions, and mushrooms. Cook for about 5 minutes or until the onions are tender(do not let them brown).
Next, add in your garlic and salt to taste. The reason why we wait to add the garlic is because we do not want the garlic to burn. Cook the mixture for another 3-4 minutes until the garlic becomes fragrant.
Add in your Texmati rice. All that you want to do in this step is coat the rice in the oil(do not brown the rice). Pour in your 2 1/4 cups of stock, the 2 bay leaves, and your saffron(again, only a pinch).
Place a lid on the pot tightly and reduce the heat to medium low.
Simmer for 45 minutes or until all of the liquid has been absorbed.
****DO NOT, I REPEAT, DO NOT OPEN OR STIR THE RICE DURING IT’S COOKING TIME***
After your rice has been cooking for at least 20 minutes, go ahead and grab your salmon. Preheat a large skillet over medium high heat. Add in a little olive oil. You want the pan to be hot so that you can get a good sear on each side. Place the salmon in the pan, FREEZE, do not move it(no matter how much you want to take a peek). Let it do it’s thing for about 4 minutes, and then with a spatula, flip it over. Cook for another 3-4 minutes and move the salmon over to piece of aluminum foil.
Seal the foil packet and place in the oven for about 10-15 minutes depending on the thickness of your filet. The salmon should easily flake with a fork. Do not overcook the salmon, or it will taste like rubber(I did this before and it wasn’t great….. at all).
In a small saucepan, combine all of the ingredients for the glaze, and simmer until it has thickened. Drizzle over the plated salmon.
Once your rice has absorbed all of its liquid, squeeze in a little fresh lemon juice, add the fresh parsley, and fluff it with a fork. Serve it up and enjoy!!!!
**I served mine along side some roasted asparagus(olive oil, garlic, onion powder, sea salt pepper, and a squeeze of lemon) roasted for 15 minutes at 400 degrees. **