Soy Glazed Salmon with Vegetable Rice Sauté

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Soy Glazed Salmon with Vegetable Rice Sauté

Soy Glazed Salmon with Vegetable Rice Sauté
Recipe Type: Entree
Author: Roz Mignogna,
Cook time: 45 mins
Total time: 45 mins
*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
  • butter
  • 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
  • 3/4 cup carrots, grated
  • cup green onions, scallions, or chives, minced
  1. 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.
  2. Preheat oven to 450°F.
  3. 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.)
  4. 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.
  5. Serve salmon over vegetable and rice sauté, then garnish with remaining green onions.

 Soy Glazed Salmon