This recipe turned out so amazing, even I couldn’t believe it. It was easy, flavorful, inexpensive, moist… I wish I had some leftovers. I would be heating it up right now.
4 salmon fillets
4 tablespoons olive oil
1 cup dry brown rice
3 cups water
1 teaspoon salt
1/2 cup soy sauce
1 pack Chinese mustard [you know, from your leftover Chinese takeout]
1 pack duck sauce [from the same above]1/4 cup real maple syrup
1 tablespoon minced garlic
1/2 teaspoon sesame oil
1/4 teaspoon of your favorite hot sauce
Extra salt to taste
Pepper to taste
Take your zucchini and carrots and peel the outside, cut off ends and discard. With your peeler, shred the rest of the carrot and zucchini. In a rice pot, with the steamer basket… mix the rice, 1 teaspoon of salt and 3 cups of water in the bottom. Add the steamer basket and throw in the veggies. Set to cook.
After 30 minutes, in a small sauce pot, over very low heat, combine the soy sauce, Chinese mustard, duck sauce, maple syrup, garlic, sesame oil and hot sauce. Let it warm while you…
Preheat the olive oil in a pan over medium high heat. Lightly salt and pepper the salmon on both sides. When the oil just starts to smoke, place the salmon in, skin side down. Cook for 5 minutes on the first side.
Flip, and cook for 3 minutes on the second side.
Plate up! Serve rice on bottom, veg and salmon on top, then add about a tablespoon, or more if you are a sauce lover like myself, of sauce over the entire plate. Enjoy!