A soy sauce, honey, and vinegar mixture doubles as a marinade for the salmon and a drizzle over the finished dish.
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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