SWEET GLAZED SALMON W/ROASTED PEPPERS AND YELLOW RICE
The final cook time is short. While marinating the salmon, overlap the prep process of the remaining ingredients.
Provided by gailanng
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the Marinade: Put the filets into a large ziploc bag. In a small bowl whisk together the marinade ingredients. Pour the mixture into the bag with the salmon and message the pieces of fish until thoroughly coated. Cover and refrigerate for at least an hour.
- For the Rice: In a small pot, heat 2 teaspoons of olive oil. Add the minced onion and garlic and saute until the garlic is light golden brown. Add the turmeric, salt and pepper; stir. .
- Add the rice and stir to coat the rice with the onion. Lightly brown the rice. Pour the cold water over the rice and cover. Over high heat, bring to a boil, then reduce heat to a simmer for about 20 minutes until water is absorbed and rice is done.
- For the Peppers: Cut the peppers in half lengthwise. Remove the stems, seeds and membrane. Cut the peppers into thin strips. Drizzle over with olive oil and season with salt and pepper.
- For the Fish: reheat oven to 350 degrees. Remove the fish filets from the marinade; reserve the marinade for later use.
- In a saute pan, add 1 tablespoon of olive oil. Heat on a high fire. Place the fish filets, two at a time, in the pan with the side that the filet will be served showing, face down. Quickly sear to light golden. Do this on both sides of each filet.
- To Finish: Place the seared fish in a baking dish. Top with the chopped and seasoned peppers. Roast in the oven for about 2 minutes. The peppers should still be crunchy. (The internal temperature for the salmon should be about 145 degrees.)
- For the Glaze: In a saucepan, heat the reserved marinade. Add the sugar and stir to dissolve. Whisk in soy sauce and the optional chili flakes or chopped jalapeno. Let boil, then reduce the heat to simmer until a thin syrup consistency is achieved. Strain, if desired. Add warm water if needed to thin.
- To Serve: Serve the salmon topped with red and green peppers over the yellow rice. Drizzle over with the dark glaze.
Nutrition Facts : Calories 698.9, Fat 35.1, SaturatedFat 5.2, Cholesterol 77.4, Sodium 1436, Carbohydrate 53.6, Fiber 3.4, Sugar 11.8, Protein 41.1
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Mike boyle
[email protected]This recipe is a keeper! I'll definitely be making it again.
Adam Jones
[email protected]I'm not sure what went wrong, but my salmon turned out dry and overcooked. The glaze was also a bit too sweet for my taste.
Mb topak
[email protected]This dish was amazing! I loved the combination of flavors and textures. The salmon was flaky and moist, the glaze was sweet and tangy, and the roasted peppers and yellow rice were the perfect accompaniments.
wadiullah nasrat
[email protected]Overall, I thought this recipe was pretty good. The salmon was cooked well and the glaze was tasty. I would have liked the roasted peppers to be a bit more flavorful, but they were still good.
Mukisa Eria
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler salmon recipes in the future.
oli rahman
[email protected]Not a fan of the glaze. It was too sweet for my taste.
Alex Mafia
[email protected]The salmon was a bit dry, but the glaze was delicious. I'll try cooking the salmon for a shorter amount of time next time.
axa juju
[email protected]This dish was easy to make and turned out great! The roasted peppers and yellow rice were a nice touch.
charity Denu
[email protected]I've never been a big fan of salmon, but this recipe changed my mind! The glaze was so flavorful and the salmon was cooked perfectly. I'll definitely be making this again.
ALTAF ZAIB
[email protected]The salmon was cooked to perfection and the glaze was amazing! I will definitely be making this again and again.
ibraheem ijaz
[email protected]This salmon recipe was a hit! The glaze was perfectly balanced, with a subtle sweetness that complemented the richness of the salmon. The roasted peppers and yellow rice were also delicious and added a nice touch of color and flavor to the dish. Will