Recipe courtesy of Sunny Anderson
Sunny's Easy Crispy Rice and Honey Sambal Salmon Cheat Sheet
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- Level: Easy
- Total: 1 hr 35 min (includes resting time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 632
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 14 g
- Cholesterol
- 12 mg
- Sodium
- 868 mg
A cheat sheet is one of the many ways to get a meal on the table with less dishes, work and stress. Using shortcuts and ingredients that cook up in no time is an even better way to ensure the promise of cheating your way to a tasty bite! If the sambal here is too spicy, try teriyaki sauce or any sweet chili sauce with the same amount of honey for caramelization.
- Level: Easy
- Total: 1 hr 35 min (includes resting time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 632
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 14 g
- Cholesterol
- 12 mg
- Sodium
- 868 mg
Ingredients
Salmon:
Veggies:
Rice:
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Directions
- For the salmon: In a small bowl, stir together the honey and sambal with a pinch of salt and a few grinds of black pepper. Brush half all over the salmon. (Reserve the rest for glazing.) Rest the salmon at room temperature for 30 minutes or up to 2 hours.
- For the vegetables: In a small bowl, whisk together the orange juice, oil, ponzu/soy sauce, vinegar, a pinch of salt and a few grinds of black pepper. Place the peppers and bok choy in a shallow bowl or plate with a lip and pour the marinade over the top, then move the vegetables around so they all make contact with it. Rest the vegetables at room temperature for 30 minutes or up to 2 hours.
- Line a large rimmed baking sheet with aluminum foil. Place in the oven. Preheat the oven to 500 degrees F. Once the oven comes to temperature, leave the baking sheet in for 20 more minutes. Use this time to get everything ready to put on the tray; this should be a quick transfer.
- For the rice: Divide the rice into 4 equal servings and press into ramekins or measuring cups to form. (If using microwaveable rice in cups, simply press the rice into the cups further to make sure they hold their shape.) The rice is the first to go on the sheet when you remove it, so get the oil ready as well. Remove the preheated baking sheet from the oven and leave the oven cracked open while you fill it!
- Pour the oil on one half of the baking sheet. Quickly place the mounds of rice down over the oil and gently press to ensure contact with the baking sheet; you should hear a sizzle. Place the bok choy and peppers down, leaving space between them, then lastly place the salmon in the same fashion, leaving space between them. Lightly brush the tops and sides of the rice with oil. Lower the heat of the oven to 300 degrees F and put the baking sheet back in the oven. Bake, using the remaining marinade to glaze the top of the salmon with a brush halfway through, until the salmon is cooked to the desired doneness, 16 to 18 minutes. Remove all to serving plates when done and serve with a spritz of orange and a bit of cilantro over the top.
