Recipe: Asian Honey-Glazed Salmon with Coconut Brown Rice

 

Asian Honey-Glazed Salmon with Coconut Brown Rice

From Leah’s Kitchen

Get your Omega 3’s (good fat) and eat some salmon! This is one of my favorite glazes for salmon. Because the salmon bakes in the glaze, you do not need very much (1 tsp. per filet when serving). Most of the glaze should stay in the pan. Make sure to use Organic Unrefined coconut oil, not the other stuff!

Asian Honey-Glazed Salmon Ingredients:

2-4 Wild Caught Alaskan Salmon Filets
2 cups Brown Rice or Brown Jasmine Rice
1/2 cup Sweetened Coconut Flakes
1 Tbs. Organic Unrefined Coconut Oil
3 Tbs. Honey
2 Tbs. Soy Sauce
2 Tbs. Mirin
1 Tbs. Sherry Vinegar
2 Tbs. water
1 Tbs. Whole Grain Mustard
1 1/2 tsp. Cornstarch
1-2 Tbs. Olive Oil
Sriracha hot chili sauce (optional)
Salt/pepper

Asian Honey-Glazed Salmon Directions:
Make 2 cups of brown rice according to package directions or in a rice cooker.
Pour the coconut flakes evenly on a baking sheet and place in an oven heated to 325 degrees for about 8-12 minutes. Continue to check on the coconut shaking the pan to prevent burning. Once most of the coconut flakes are golden, remove from oven and immediately pour into a bowl to cool down. Reduce heat of oven to 300 degrees. Once the salmon is ready, mix together the rice, coconut flakes, coconut oil, and sprinkle lightly with sea salt to taste. You may want to use less coconut flakes or more coconut oil based on your preference.
To make the glaze, combine honey, soy sauce, mirin, sherry vinegar, water, mustard, cornstarch and a teaspoon or splash of the Sriracha hot sauce (optional) to balance the sweetness and add some spice. Mix together with fork and set aside.

In a separate bowl, combine 1 tsp. flour or cornstarch with 2 tsp. brown sugar for four salon filets. Pat the salmon with paper towels. Sprinkle flesh side with salt and pepper. Rub the cornstarch/brown sugar mixture evenly on each piece.

Heat a medium sized fry pan with 1-2 Tbsp. of olive oil on medium-high heat until almost smoking. Place the salmon flesh side down for 1-2 minutes until a golden brown crust forms and the salmon filets can be easily flipped over to skin side. Sear for 1-2 minutes and remove the salmon filets to a plate.

Clean off any skin left in the pan and then add the glaze mixture stirring constantly at medium heat until boiling for about 1 minute or until the sauce thickens. Place the salmon skin side down in the pan( if using a pan that can transfer from stovetop), or use a baking dish and pour the sauce over and and under the salmon pieces. Bake in oven uncovered for 5-10 minutes until the instant thermometer reaches at least 125 degrees in the thickest part of the salmon. I prefer my salmon cooked more but as a rule of thumb the thickest part of filet should still look translucent when cut with a pairing knife. Remove from oven and remember if you are using the same pan on stovetop as used in oven, place an oven mitt on handle when removed from oven as a reminder to not touch the handle. I do it every time I forget to put the oven mitt on and I end up burning my entire hand. Plate the salmon and spoon the sauce over it from the pan. Combine the brown rice/coconut mixture and serve on the side. Serve this dish with steamed sugar snap peas or your favorite vegetable! Enjoy your Asian Honey-Glazed Salmon!

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