Serves 4 (serving size: 1 fillet and about 1/3 cup rice mixture)
Photo: Greg Dupree; Styling: Claire Spollen
3 tablespoons lower-sodium soy sauce
3 tablespoons rice vinegar, divided
2 tablespoons honey
4 (6-ounce) skin-on salmon fillets
1 cup very thinly sliced radishes
2 teaspoons sugar
1 (8.5-ounce) pouch precooked brown basmati rice (such as Uncle Ben's)
1/2 cup (1-inch) pieces green onions
1 tablespoon toasted sesame seeds
How to Make It
Combine soy sauce, 1 tablespoon vinegar, and honey in a bowl, stirring with a whisk. Place half of honey mixture in a bowl; reserve. Place remaining half of honey mixture and fish in a large zip-top plastic bag; seal. Refrigerate 15 minutes.
Combine remaining 2 tablespoons vinegar, radishes, and sugar in a bowl. Let stand 20 minutes; drain.
Remove fish from marinade; discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan, flesh side down; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan.
Prepare rice according to package directions. Combine radish mixture and rice in a bowl. Divide rice mixture among 4 shallow bowls; top evenly with fish. Drizzle reserved half of honey mixture evenly over fish. Sprinkle with green onions and sesame seeds.
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Super easy and super good. I used skinless salmon and grilled the marinated fillets on our Traeger. I didn't think I'd care for the radish but it was good. Served with the recommended Orange-Sesame Snow Peas and it was a great combo. Will definitely make again.
This was a really great recipe, however, we used regular basmati rice and would recommend making a lot more of the rice than just 8.5 oz for 4 servings. Overall a great, delicious, and visually appealing recipe. Our full reviews with pictures can be found here: http://www.nickandalonakitchen.com/2016/04/glazed-salmon-and-rice-bowl.html
I added the orange-sesame snow peas to this recipe as well and really enjoyed the bowls! It comes together quick enough for a weeknight meal. For step-by-step photos and directions, visit: http://www.icancookthat.org/2015/09/glazed-salmon-and-rice-bowl.html
My husband chose this recipe to cook for me, and it was restaurant quality.I'm not that much of a fan of radishes, but they were marinated like sweet pickles (but not too sweet). The toasted sesame seeds blended with the Basmati brown rice perfectly. The snow peas would have been delicious, but he forgot to buy some at the store. Instead he threw in some fresh spinach at the end until it wilted some. Neither of us cares for the salmon skin, so he cooked it skin side down first, flipped it and slid the skin off, then turned it back over after the second side was cooked. This is definitely a keeper recipe. Did I mention my husband only started cooking 2 years ago when he retired? He taught himself by following Cooking Light recipes!
The way the meal's pictured, it looks as though the radishes and snow peas are the side, but it's actually the rice & radishes and the peas aren't in the ingredients. That said, the radish marinade smelled pretty bad & I almost did not add too the rice. My fish took about 20-25 minutes to cook; the honey based marinade burned on the outside. Everything together tasted okay, not bad, but not sure I'd make this again.
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