Soy Ginger Glazed Salmon with Black Rice

It’s almost a new year, which means it’s time to hibernate the casseroles and cookies for a while and start enjoying “healthier” meals, starting with this soy ginger glazed salmon with black rice.

I don’t think I could ever get sick of salmon. Well, there was actually this one time years ago that a friend of ours was staying with us for a couple of months. She was training for a fitness competition, and she literally ate salmon every night for dinner. We weren’t eating the salmon with her every night, but just watching her eat it for 2 months straight definitely made me a little sick of salmon! Random store,y and lucky for me, I’m over my temporary aversion to salmon.

Definitely our favorite way to prepare salmon is to sear each side to create a golden crust. Since we always recommend buying center-cut salmon, you should usually end up with a thicker cut. We prefer flash searing each side for about 2 minutes per side and finishing the cooking in the oven on high heat for a couple of minutes.

Add a spoonful of the soy ginger glaze over the top of the salmon before it goes into the oven, and serve it over edamame black rice. This is definitely one of those dinners that will be on repeat for us in 2019. Happy New Year and happy healthy cooking!!

What to Eat with Soy Ginger Glazed Salmon with Black Rice?

Soy Ginger Glazed Salmon with Black Rice is super delicious. I love it with a slice of Herb Rubbed Prime Rib with Horseradish Sauce for a fancy surf-and-turf combo, or you can keep it lighter with some garlic green beans. And when it comes to drinks, nothing beats the zingy sparkle of an Apple Cider Mule.

INGREDIENTS

For the Salmon:

• 1 lb. wild salmon – center cut
• Olive oil
• Pinch of salt

For the Soy Ginger Sauce:

• ¼ cup soy sauce
• 1 clove garlic – minced
• ½ teaspoon freshly grated ginger
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar

For the Rice:

• 2 cups cooked black pearl rice
• ½ cup edamame (cooked)

How to Make Soy Ginger Glazed Salmon with Black Rice?

• Oven
• Ovenproof skillet or grill pan
• Small mixing bowl
• Whisk or spoon for stirring
• Spatula or tongs for flipping salmon
• Saucepan (for cooking rice)
• Measuring cups and spoons

How to Store Leftovers?

If you have leftovers, let the salmon cool down first. Then put it in an airtight container and store it in the fridge. It will stay fresh for up to 4 days. To reheat, you can use the microwave. Don’t cook it too long again, or it might get dry. The rice and edamame can go in a separate container or with the salmon.

FAQ

Can I use white rice instead?

Yes, you can. If you don’t have black rice, white rice or brown rice works too.

What if I don’t have Dijon mustard?

You can use regular yellow mustard or honey mustard.

Can I use frozen salmon?

Yes, just make sure it’s fully thawed before you cook it.

Is this dish spicy?

Not really. It has ginger, which gives a little zing, but no hot chili.

How long does it take to make this recipe?

It takes about 30–40 minutes, depending on how long your rice takes to cook.

What can I use instead of edamame?

If you don’t like edamame or can’t find it, try green peas or chopped green beans.

Conclusion

Soy Ginger Glazed Salmon with Black Rice is a delicious dish that looks nice but is actually really easy to make. The sweet sauce goes perfectly with the taste of the salmon. If you liked this recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more easy recipes made just for you.