Today we are making sticky salmon from the pan with rice. How often do you eat fish? I actually eat it too little. It's incredibly quick to prepare and always easy to make. So is this fantastic "sticky" salmon. It is similar to a teriyaki sauce, but many times tastier. And the best part? It takes less than 10 minutes! I served the salmon with brown rice, green beans and some cucumber.
Sticky salmon from the pan with rice
20 minutes
Average
Sticky salmon from the pan with rice
Sticky salmon from the pan with rice is a delicious dish that is perfect for any day. It offers a quick and tasty way to bring salmon to the table without much effort. The combination of the rich, juicy salmon and the sticky, flavorful sauce makes for a satisfying meal that is both nutritious and flavorful. The rice makes an ideal base for the salmon, with the sauce soaking into the grains and adding flavor to every bite.
What makes this dish so special is how easy it is to prepare salmon, even if you don't often eat fish. It's a great way to incorporate fish into your diet, with a flavor that appeals to everyone. The salmon remains wonderfully tender, while the sauce offers a nice balance of sweet, salty and spicy. The result is a dish that is both satiating and refreshing.
This dish is ideal for a weeknight, but can also impress at a dinner party with friends or family. It is a perfect example of how to make a healthy, quick and delicious dish with just a few ingredients. Sticky salmon with rice is a great way to try salmon in a different way!
What you need:
2
2 salmon fillets of 150 g each
150 gr rice
400 gr green beans
half a cucumber
2 cloves of garlic
piece of ginger the size of half an inch
1 shallot
1 stalk of spring onion
100 ml of soy sauce
50 ml soy sauce
1 tsp hoisin
1 tsp sambal
1 tbsp. honey
1 tsp sesame seeds
salt and pepper
olive oil
What to do:
1
Bring two pans of salted water to a boil. In the first pan cook the rice until tender according to the package directions.
2
Clean the green beans and cook them in the second pan for about 10 minutes until tender. Taste to see if you think they are soft enough before draining.
3
Meanwhile, place the salmon fillets on a cutting board or plate and gently pat them dry with a piece of kitchen paper.
4
Brush the salmon fillets with a little olive oil (about 1 tbsp per fillet) and a generous pinch of salt and pepper. Using your hands, massage the oil and spices well over the fillets.
5
Chop the shallot, squeeze the garlic and grate the ginger.
6
Heat 1 tbsp olive oil in a frying pan and place the salmon fillets skin side down in the pan. Do not turn or move them. They will not fry. When the fillets are cooked halfway through (you can see the color difference), turn them over and do the exact same thing again. You can still fry them on the sides if they are not quite cooked yet. When the fillets are done, remove them from the pan and set them aside.
7
In the remaining oil, sauté the garlic, shallot, spring onion and ginger. After 1 minute, add the sambal, hoisin, soy sauce, soy sauce and honey. Turn the heat to low and keep stirring until the sauce has thickened. When the sauce has thickened add the salmon fillets back in and cook for 2 minutes. Spoon the sauce over the fillets a few times so that they are well coated.
8
Drain the green beans (and rice, if desired) and spoon onto the plates. Place the salmon fillets on top. Pour the remaining sauce over the salmon fillets and top with some sesame seeds. Serve with slices of cucumber, if desired.
9
Enjoy and don't forget to share your dish in your Instastory with the tag @studentjekookt!
