Soy Glazed Salmon with Vegetable Rice Sauté
Author: Roz Mignogna, www.RealFoodFamily.com
Recipe type: Entree
*Soaking brown rice overnight reduces cooking time of up to 3 hours to only 45 minutes. The other option is to purchase pre-cooked organic brown rice which drastically reduces cooking time at home. Make sure pre-cooked options do not have added ingredients.
- 2 cups brown rice, soaked at room temperature for 7-12 hours in 4 cups of water plus 2-4 tablespoons whey, yogurt, or buttermilk
- 2-4 cups chicken stock (optional)
- salt and pepper
- 2 large salmon steak filets (or as much as needed for desired servings)
- cup soy sauce
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 1 onion, chopped
- 1 bell pepper, chopped
- ¾ cup carrots, grated
- cup green onions, scallions, or chives, minced
- Bring soaked brown rice plus 2 teaspoons salt, to a boil with 4 cups soaking liquid OR chicken stock in a medium saucepan, then cover and reduce to a simmer until rice is soft and cooked.
- Preheat oven to 450°F.
- Grease a baking dish with butter, and place salmon filets skin-side down in the pan. Whisk soy sauce, maple syrup, and garlic in a small bowl until smooth. Pour sauce evenly over salmon. Place in oven and bake for 10-15 minutes until salmon is just cooked through. (Overcooked fish will be very light pink and dry.)
- While salmon is cooking, heat ¼ cup butter in a large saucepan and sauté onion for 5 minutes. Add bell pepper and carrots and sauté for 8 more minutes. Season vegetables with salt and pepper, then stir in cooked brown rice and half of the green onions.
- Serve salmon over vegetable and rice sauté, then garnish with remaining green onions.