Description
Flaky, crispy salmon glazed with bright orange sauce, served over fluffy rice and vibrant roasted vegetables. A quick, healthy meal that balances sweet, savory, and umami flavors in under 40 minutes.
Ingredients
2 (6-ounce) salmon fillets
2 tablespoons olive oil
1/2 cup fresh orange juice
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon honey
1 teaspoon fresh ginger, grated
1 garlic clove, minced
1 cup cooked jasmine or basmati rice
1 red bell pepper, roasted and sliced
1 cup broccoli florets, steamed
2 tablespoons toasted sesame seeds (optional, for garnish)
2 tablespoons chopped scallions (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C). Toss bell pepper and broccoli with 1 tablespoon oil and roast for 15 minutes, or until tender.
In a small bowl, whisk orange juice, soy sauce, honey, ginger, and garlic to make the glaze. Set aside.
Heat remaining oil in a skillet over medium-high heat. Season salmon with salt and pepper, then sear skin-side down for 3-4 minutes until crispy. Flip and cook for another 3 minutes. Brush half the glaze over the salmon, then transfer to a baking sheet and finish cooking in the oven for 5 minutes.
In a serving bowl, layer cooked rice, roasted vegetables, and salmon. Drizzle remaining glaze over the top. Garnish with sesame seeds and scallions if desired.
Notes
For extra crispiness, pat salmon dry before searing. Use gluten-free tamari for a gluten-free option. Store leftovers in an airtight container in the fridge for up to 3 days.
Vegetables can be substituted based on preferences (e.g., snap peas, zucchini).
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stir-frying and Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg