Sweet Soy Salmon with Scallion Rice

Brush wild salmon fillets with a soy sauce-honey mixture and then broil; serve them with rice cooked and tossed with scallion.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Cooking spray

2 tablespoons unsalted butter

3 scallions, sliced (white and green parts kept separate)

1 cup medium grain white rice

Kosher salt and freshly ground black pepper

4 center-cut skin-on wild salmon fillets (about 6 ounces each)

2 teaspoons honey

2 teaspoons fresh lime juice

2 teaspoons low-sodium soy sauce

1/4 teaspoon toasted sesame seeds

Lime wedges, for serving

Directions

  1. Position an oven rack about 4-inches below the heat source and preheat the broiler. Line a baking sheet with foil and coat with cooking spray.
  2. Melt the butter in a medium saucepan over medium heat, add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside.
  3. Meanwhile, stir together the honey, lime juice and soy until smooth. Put the salmon, skin side-down, on the prepared baking sheet. Sprinkle with salt and pepper. Broil, basting 3 to 4 times with the sauce, until just cooked through, 6 to 7 minutes.
  4. Fluff the rice and stir in the scallion greens. Divide among 4 plates and top with a piece of salmon. Sprinkle the fish with sesame seeds. Serve with lime wedges.
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