Sweet & Savory Glazed Salmon With Garlic Rice & Veggies

What You’ll Need

For the Salmon

• 1 lb wild-caught salmon fillets
• Salt & black pepper
• 1 tbsp olive oil

Soy Glaze

• 1 tbsp honey
• 1 tsp chili flakes (optional)
• 1 clove garlic, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce

Garlic Rice

• 1 cup jasmine or white rice
• 2 cups water
• 2 cloves garlic, minced
• 1 tsp oil or butter
• Pinch of salt

For the Veggies

• 1–2 cups green beans (or broccoli)
• 1 tsp oil
• Salt & pepper

For Serving / Finish

• 2 green onions, sliced
• Sesame seeds
• Optional: quick pickled cucumbers (cucumber + vinegar + pinch sugar)

 

Let’s Cook

1. Cook the Rice

Bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook 15 minutes.
Let sit covered for 5 minutes, then fluff. In a small pan, sauté garlic in oil or butter for 1 minute, then mix into the rice.

2. Prep the Soy Glaze

In a small bowl combine: soy sauce, honey, garlic, ginger, and chili flakes. Set aside.

3. Cook the Veggies

Heat oil in a pan over medium-high heat. Add green beans (or broccoli) and cook 4–5 minutes until tender-crisp. Season with salt and pepper. Set aside.

4. Sear the Salmon

Pat salmon dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Cook salmon 4–5 minutes skin-side down, then flip and cook 1–2 minutes more.

5. Glaze the Salmon

Reduce heat to medium-low. Pour soy glaze into the pan and spoon over the salmon for 1–2 minutes until: slightly thickened, glossy and caramelized.

6. Assemble the Bowls

Divide garlic rice between bowls. Top with: soy-glazed salmon, and sautéed veggies.

7. Finish & Serve

Garnish with: green onions, sesame seeds, and optional pickled cucumbers for brightness Serve immediately. Enjoy!