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Pan Roasted Salmon Rice Bowl with Honey Ginger Glaze
For the Sauce and Fish
- 4 Fillets of Salmon
- 3 Tbsp. vegetable oil
- 1 clove garlic; minced
- 1 tsp. fresh minced ginger
- 1/4 cup water
- 1/4 cup honey
- 1 Tbsp. soy sauce
For the rice
- 2 cups long grain brown rice
- 4 cups water or homemade stock
- 1 bunch cilantro; washed, dried, and roughly chopped
- Zest and Juice of 1 lime
- Salt; to taste
Begin by preparing your sauce, combine the water, honey, and soy sauce in a glass measure cup and mix well. Set aside. Heat a large heavy bottomed skillet over high heat. Add the oil. Blot your salmon filets dry and season with salt and pepper. Place the fish presentation side down in the hot oil and let it sear for about 3 minutes. The salmon should not stick and if it does, do not try to scrape it free; it will release itself. When you see golden brown forming around the edge of the salmon flip it to the other side. At this time pour the entire contents of the sauce mixture into the pan along, including the garlic and ginger. The sauce will bubble and steam and should reduce down to a thick glaze. Remove the salmon to a serving platter and spoon the glaze over the top. Serve on top of hot rice with a few green vegetables!
Bring rice and water to boil in a large pot. Cover and reduce to a simmer. Cook covered 20-30 minutes, or until no more water is visible. Do not lift the lid too frequently! Taste rice for texture and doneness. Remove lid, fluff rice with fork and fold in remaining ingredients. Taste and adjust as needed with salt or more lime.
