Soy Glazed Salmon with Vegetables & Rice
- Ethnicity: Asian
- Base: Seafood
- Course: Entree
- Prep Time: 60+ Minutes
- Difficulty: Easy
- Serving Size: 12
Ingredients:
| Amount | Ingredient |
|---|---|
| 3 c | California Calrose rice, uncooked |
| 6 c | water |
| 3 T | butter |
| 1 1/2 t | salt |
| 1/4 c | vegetable oil |
| 6 c | mushrooms, sliced |
| 3 c | carrots strips, julienned |
| 3 ea | medium red bell peppers, diced |
| 4 c | snow peas |
| 1 c | green onions, sliced |
| 1/2 c | soy sauce |
| 2 T | sesame oil |
| 2 T | dry sherry |
| 2 T | honey |
| 1 1/2 T | cornstarch |
| 1 T | black sesame seeds |
| 12 ea | Salmon fillets (6 ounces each) |
Directions:
1| Bring rice, water, butter and salt to a boil in a large stockpot. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes.
2| Heat oil in 1 or 2 large skillets. Add mushrooms and cook over medium high heat for about 5 minutes.
3| Add carrot strips; cook and stir for 3 to 5 minutes more.
4| Add bell peppers and snow peas; cook for 3 minutes more. Stir in green onions and set aside.
5| Combine soy sauce, sesame oil, sherry, honey and cornstarch in a saucepan. Bring to a boil; reduce heat and simmer for several minutes until slightly thickened. Remove from heat and set aside.
6| Broil or grill salmon fillets until fish flakes easily with a fork, about 10 minutes.
7| Place a cup of cooked rice onto each serving plate and top with vegetables and salmon. Drizzle with sauce. Sprinkle with black sesame seeds as an optional garnish.