Glazed Salmon With Broccoli Rice Recipes

Steps:

• Heat broiler with rack in middle position. In a small bowl, combine oil, soy sauce, vinegar, garlic, and red-pepper flakes. Divide mixture in half and stir jam into one half.
• Place salmon on a broilerproof rimmed baking sheet lightly coated with cooking spray. Brush salmon with jam mixture and broil until fish is opaque throughout, about 10 minutes.
• Meanwhile, set a steamer basket in a saucepan with 2 inches simmering water. Add broccoli, cover, and steam until crisp-tender, 4 minutes. Toss broccoli with remaining soy sauce mixture; serve with salmon and rice.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
• Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
• Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

Steps:

• Heat broiler.
• In a bowl, combine the sugar and soy sauce; set aside.
• Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
• Meanwhile, place the salmon and onion on a rimmed baking sheet.
• Drizzle with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil, spooning half the sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes.
• Serve the salmon and onion with the rice and the remaining glaze.

Steps:

• For the lime rice: Cook the rice according to the package instructions and keep warm.
• For the salmon: Heat a large skillet over medium-high heat. Add the vegetable oil and heat until the oil shimmers. Add the salmon flesh-side down and sear until golden brown, about 3 minutes.
• Meanwhile, make the glaze: Whisk together the honey, soy sauce, vinegar, ginger, garlic and lime juice in a bowl.
• Turn the fish over and add the soy mixture to the bottom of the pan. Bring the soy mixture to a simmer and spoon over the top of the salmon as it cooks until cook through, 5 to 7 minutes.
• Meanwhile, bring a pot of water with a steamer insert to the boil over high heat. Add the broccolini, cover and steam until crisp-tender, 4 to 5 minutes.
• Remove the fish to a plate. Add the lime slices to the skillet and simmer until the glaze is super sticky, about 3 minutes more.
• Add the lime zest to the rice and stir. Tip onto a platter. Arrange the broccolini on top and place the salmon, glaze and lime slices on the broccolini, then sprinkle over the cilantro.

Steps:

• 1. Heat broiler. In a bowl, combine sugar and soy sauce; set aside. 2. Cook rice according the package directions, stirring in the broccoli during the last 3 minutes. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork. 3. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon slat and 1/4 teaspoon pepper. 4. Broil, spooning half the sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes. Serve the salmon and onion with the rice and the remaining glaze.

Steps:

• For the Marinade: Put the filets into a large ziploc bag. In a small bowl whisk together the marinade ingredients. Pour the mixture into the bag with the salmon and message the pieces of fish until thoroughly coated. Cover and refrigerate for at least an hour.
• For the Rice: In a small pot, heat 2 teaspoons of olive oil. Add the minced onion and garlic and saute until the garlic is light golden brown. Add the turmeric, salt and pepper; stir. .
• Add the rice and stir to coat the rice with the onion. Lightly brown the rice. Pour the cold water over the rice and cover. Over high heat, bring to a boil, then reduce heat to a simmer for about 20 minutes until water is absorbed and rice is done.
• For the Peppers: Cut the peppers in half lengthwise. Remove the stems, seeds and membrane. Cut the peppers into thin strips. Drizzle over with olive oil and season with salt and pepper.
• For the Fish: reheat oven to 350 degrees. Remove the fish filets from the marinade; reserve the marinade for later use.
• In a saute pan, add 1 tablespoon of olive oil. Heat on a high fire. Place the fish filets, two at a time, in the pan with the side that the filet will be served showing, face down. Quickly sear to light golden. Do this on both sides of each filet.
• To Finish: Place the seared fish in a baking dish. Top with the chopped and seasoned peppers. Roast in the oven for about 2 minutes. The peppers should still be crunchy. (The internal temperature for the salmon should be about 145 degrees.)
• For the Glaze: In a saucepan, heat the reserved marinade. Add the sugar and stir to dissolve. Whisk in soy sauce and the optional chili flakes or chopped jalapeno. Let boil, then reduce the heat to simmer until a thin syrup consistency is achieved. Strain, if desired. Add warm water if needed to thin.
• To Serve: Serve the salmon topped with red and green peppers over the yellow rice. Drizzle over with the dark glaze.