The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey foodies! If you’re like me, you know that salmon and rice are a match made in culinary heaven. This salmon and rice recipe is a staple in my life, and I’m excited to share it with you. It’s quick, easy, and packed with flavor that will have you coming back for more. With a delicious salmon marinade and a creamy, spicy twist, this dish is perfect for any time of the day.
Method
1. Marinate the Salmon
Start by preparing the marinade. In a small bowl, combine the oyster sauce, light soy sauce, brown sugar, garlic-ginger paste, water, chili flakes, sesame oil, and chopped coriander or cilantro. Stir well until the sugar is dissolved and everything is evenly mixed. Place the salmon fillets into the marinade, ensuring that they are fully coated. Let the salmon marinate for 15-30 minutes. This allows the flavors to soak into the fish and enhances the overall taste.
2. Cook the Salmon
Once the salmon has marinated, it’s time to cook it. Heat a non-stick pan over medium heat and add a little oil to the pan. When the oil is hot, gently place the salmon fillets in the pan. Allow them to cook for about 2-3 minutes on each side or until they are cooked to your desired level of doneness. Be sure not to overcrowd the pan. If you’re cooking multiple fillets, it’s better to do them in batches. After the salmon is cooked, remove it from the pan, but keep the leftover marinade for the next step.
3. Thicken the Marinade
Reduce the heat to low and pour the reserved marinade back into the pan. Let it simmer gently for 2-3 minutes, allowing it to thicken slightly. This will turn the marinade into a rich, flavorful sauce that will coat the salmon and rice beautifully. Stir occasionally to prevent the sauce from sticking to the bottom of the pan and to ensure even thickening.
4. Assemble the Dish
Now it’s time to put everything together! Begin by placing a generous serving of warm rice into a bowl. Then, take the cooked salmon and place it on top of the rice. Add sliced avocado on top of the salmon for a creamy, refreshing element. Drizzle the thickened marinade over the salmon and rice for extra flavor. To give it a nice spicy and creamy kick, top everything off with a swirl of sriracha sauce and kewpie mayo.
5. Serve and Garnish
To finish off your dish, garnish it with chopped spring onions and seaweed for added texture and flavor. You can mix everything together or leave it layered – whichever way you prefer. Once it’s all assembled, your salmon and rice dish is ready to enjoy!
Necessary Tools
- Non-stick pan or skillet
- Small bowl (for marinating salmon)
- Rice cooker or pot
- Knife and chopping board
- Spatula or tongs
Salmon And Rice
Cuisine: JapaneseDifficulty: EasyServings
2
servingsPrep time
30
minutesCooking time
15
minutesTotal time
45
minutesIngredients
2 salmon fillets
1 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 tbsp brown sugar
1 tsp garlic-ginger paste
1 tbsp water
1/2 tsp chili flakes (adjust to your liking)
1/2 tsp sesame oil
A handful of chopped coriander or cilantro
For the Rice & Toppings
2 cups cooked rice (preferably warm)
1 avocado, sliced
Spring onions, chopped
Seaweed (for garnish)
Sriracha sauce
Kewpie mayo
Directions
- Marinate the Salmon
Start by marinating the salmon in a small bowl. Combine the oyster sauce, soy sauce, brown sugar, garlic-ginger paste, water, chili flakes, sesame oil, and cilantro. Place the salmon fillets in the marinade and let them sit for 15-30 minutes. - Cook the Salmon
Heat a non-stick pan over medium heat and add a little oil. Place the salmon in the pan, cooking each side for about 2-3 minutes or until it reaches your desired level of doneness. Remove the salmon from the pan but save the marinade for later. - Thicken the Marinade
Reduce the heat to low, then pour the saved marinade into the pan. Let it simmer for a couple of minutes until it thickens slightly. - Assemble the Dish
Place a bowl of hot rice, top it with the cooked salmon, sliced avocado, and drizzle the thickened marinade on top. Add a few squirts of sriracha and kewpie mayo for that extra creamy, spicy kick! - Serve
Garnish with chopped spring onions and seaweed. Mix everything together and enjoy!
Notes
- When pan-frying the salmon, make sure not to overcrowd the pan. If you’re cooking more than two fillets, do it in batches to ensure even cooking.
- Be cautious with the chili flakes – they can pack a punch! Start with a small amount and taste-test the marinade to see if you want to add more heat.
- Let the salmon rest for a minute or two after cooking to ensure the juices redistribute, keeping it moist and tender.
Serving Suggestions
This dish is best served warm with a side of pickled vegetables or a fresh salad. You can also pair it with a refreshing drink like iced tea or a citrusy soda for a perfect meal combo.
Fun Fact
Did you know that salmon is rich in omega-3 fatty acids, which are great for your heart? It’s a delicious way to stay healthy while satisfying your taste buds!
Conclusion
This salmon and rice recipe is a quick, easy, and mouth-watering dish that’s perfect for any day of the week. With its flavorful marinade, creamy toppings, and comforting rice, you can’t go wrong! Try it out and let me know what you think – I’m sure you’ll love it as much as I do!
