A high-protein meal featuring seasoned salmon fillets baked to perfection and coated in a sweet, savory honey garlic glaze. Served with fluffy buttered rice and tender broccoli florets finished in a hot pan for a delicious, smoky char.
4 Portions · 1,765 g
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4
Wash 200 g of rice thoroughly under cold running water.
Place the washed rice into a saucepan.
Pour 400 ml of water into the saucepan.
Add a pinch of salt and a knob of butter to the rice.
Bring the water to a boil over high heat.
Cover the saucepan tightly with a lid.
Reduce the heat to its lowest setting (1).
Cook the rice undisturbed for 20 minutes.
Cut 800 g of salmon fillet into 4 equal pieces.
Combine 2 tbsp of smoked paprika powder, 1 tbsp of onion powder, 1 tbsp of garlic powder, 1 tsp of black pepper, 1 tsp of sea salt, 0.5 tsp of dried basil, 0.5 tsp of dried rosemary, 0.5 tsp of dried oregano, and 0.5 tsp of dried thyme in a small bowl to create the spice mix.
Drizzle some olive oil over each salmon piece.
Rub the spice mix evenly onto all sides of the salmon fillets using your fingers.
Set the seasoned salmon fillets aside at room temperature for 10 to 15 minutes.
Mince 2 garlic cloves.
Whisk 2 tbsp of honey, 60 ml of soy sauce, 1 tbsp of maple syrup, 1 tbsp of rice wine vinegar, 1 tsp of sesame oil, and the minced garlic in a small bowl to create the honey garlic glaze.
Bring a pot of salted water to a boil on the stove for the broccoli.
Cut 1 head of broccoli (around 500 g) into florets while the salmon is in the oven.
Add the broccoli florets to the boiling salted water.
Steam them until tender-crisp.
Drain the cooked broccoli thoroughly.
Preheat the oven to 200°C (392°F) using the top and bottom heating elements without the ventilator.
Place the room-temperature salmon fillets into a baking dish.
Bake in the preheated oven for 10 minutes.
Melt a little bit of butter in a frying pan over medium-high heat.
Add the drained broccoli to the pan.
Cook them until they get a nice, charred burn on the edges.
Season the charred broccoli with sea salt flakes.
Remove the pan from the heat.
Take the salmon out of the oven after its initial 10-minute bake.
Spoon a layer of the honey garlic glaze over the top of each fillet.
Return the glazed salmon to the oven to bake for an additional 2 minutes.
Remove the salmon from the oven.
Coat the fillets with the remaining honey garlic glaze.
Slice 2 green onions into small pieces.
Cut 1 lemon into 4 wedges.
Plate each serving with a glazed salmon fillet, a side of the fluffy buttered rice, and a portion of the charred broccoli.
Sprinkle sesame seeds and the freshly cut green onions over the whole plate.
Serve each portion with a fresh slice of lemon for the fish.
Marcel Aichberger
(edited)Replacing the paprika powder with chilli powder not recommended. Other than that it's the best salmon marinade ever.
10/10
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