Soy Ginger Salmon with Crispy Rice Bites and Quick Pickled Cucumbers
This house LOVES all things salmon. It has such a mild almost buttery flavor, that allows whatever you add to it to shine. Not to mention that it is loaded with healthy omega-3 fats. (It's actually recommended that we eat foods with omega-3 at least twice a week, and we don't have a problem with that here!)
This salmon is layered with crispy rice bites on the bottom, creamy avo, then quick pickled cucs, topped with a simple pan seared salmon with a light soy ginger glaze. Yum - right?!
3 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
2 cloves garlic, minced
2 tsp grated fresh ginger
1 tsp honey
1 pound salmon fillet brought to room temperature, cut into 3-4 portions
2 tsp EVOO
For serving: avocado slices, chopped chives, and toasted sesame seeds
Here are the links to the crispy rice bites and quick pickled cucumber recipes.
Preheat oven to 425 degrees F. Place a large cast-iron skillet or any ovenproof skillet on a burner set to medium high and heat for at least 10 minutes. You want the pan hot to prevent the salmon from sticking to it.
Combine soy sauce, rice vinegar, garlic, and ginger in a sauce pan over medium high heat. Bring to a simmer then remove from heat and stir in honey. Reserve a few Tbsp of glaze in a separate bowl for serving.
Brush salmon with EVOO then place in skillet. Let cook for about 3 minutes until it forms a nice crust. Don't move the salmon during this time! When the salmon turns opaque on the sides and starts to turn opaque on top, use a fish spatula to flip the fish. Brush remaining glaze over top of the salmon and put skillet into the oven. Cook for 3-4 minutes then remove from oven and let rest. You may need to adjust cooking time depending on how thick the salmon is and personal preference.
Serve immediately by layering crispy rice bites, avo, cucumbers, and then salmon. If the salmon doesn't fit you can place two bites next to each other or cut the salmon into smaller bites. You also don't have to layer if it is too cumbersome.
Top with reserved glaze, chives, and sesame seeds and enjoy!
Compliments to @wellplated for the salmon inspo!