It’s a new year which means it’s time to hibernate the casseroles and cookies for a while and start enjoying “healthier” meals, starting with this soy ginger glazed salmon with black rice. This salmon recipe is so tasty it is even featured in the January issue of Scottsdale Health Magazine, check it out for yourself! http://issuu.com/richmanmediagroup/docs/sh_0118/24?e=14683389/56907241
I don’t think think I could ever get sick of salmon. Well, there was actually this one time years ago that a friend of ours was staying with us for a couple of months. She was training for a fitness competition and she literally ate salmon every night for dinner. We weren’t eating the salmon with her every night, but just watching her eat it for 2 months straight definitely made me a little sick of salmon! Random story and lucky for me I’m over my temporary aversion to salmon.
Definitely our favorite way to prepare salmon is to sear each side to create a golden crust. Since we always recommend buying center cut salmon, you should usually end up with a thicker cut. We prefer flash searing each side for about 2 minutes per side and finish the cooking in the oven on high heat for a couple of minutes.
Add a spoonful of the soy ginger glaze over the top of the salmon before it goes into the oven and serve it over edamame black rice. This is definitely one of those dinners that will be on repeat for us in 2018. Happy New Year and happy healthy cooking!!
- 1 lb. wild salmon - center cut
- olive oil
- pinch of salt
- ¼ C soy sauce
- 1 clove garlic - minced
- ½ tsp freshly grated ginger
- 1 Tbsp dijon mustard
- 1 Tbsp brown sugar
- 2 C cooked black pearl rice
- ½ C edamame
- Preheat oven to 450 °. Heat a large oven proof skillet or grill pan over medium high heat. Drizzle salmon with olive oil and top with pinch of salt.
- Cook salmon skin side up for about 2 minutes until a golden crust forms. Turn salmon over and cook for another 2 min.
- Drizzle soy ginger sauce over top of salmon and transfer to oven for 2 minutes. Remove from oven and serve over black rice with edamame.
- In a small bowl, whisk together soy sauce, garlic, ginger, dijon and brown sugar until combined.
- Cook according to package directions. Once rice is cooked, stir in edamame.