Sweet Soy Salmon with Scallion Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 521
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 44
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 41
- Cholesterol
- 92
- Sodium
- 584
- Total: 30 min
- Active: 20 min
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
- 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.
- 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.
- 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.
- 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.