Honey-Glazed Salmon with Fragrant Pilaf Rice
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 600g |
| Lime | 1 |
| Orange | 1 |
| Soy sauce | 10g |
| Honey | 100g |
| Fresh thyme | 2 sprigs |
| Extra virgin olive oil | 30ml |
| Fine salt | 1 pinch |
| Black pepper | To taste |
| Water | 5 liters |
| White onion | 1 |
| Carrot | 1 |
| Celery stalk | 1 |
| Coarse salt | 15g |
| Basmati rice | 300g |
| White onion (finely chopped) | ½ |
| Butter | 70g |
| Vegetable broth | 800ml |
| Cinnamon stick | 1 |
| Cloves | 5 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~30g |
| Fat | ~20g |
| Carbohydrates | ~35g |
| Fiber | ~2g |
| Sodium | ~450mg |
Instructions
1. Preparing the Salmon
- Begin by cleaning the salmon fillets thoroughly. Run your fingertips along the flesh to check for any remaining bones, removing them with kitchen tweezers if necessary.
- Trim the thicker portion of the fillet, remove the skin, and cut the salmon into 4 equal portions of approximately 150g each.
2. Marinating the Salmon
- Juice the lime and orange, and pour the citrus juice into a shallow dish with low sides.
- Add the soy sauce and honey to the dish, and grate the zest of both lime and orange into the mixture. Stir gently to combine.
- Lay the salmon fillets in the marinade, ensuring they are well-coated. Cover and refrigerate for 30 minutes while you prepare the rice.
3. Preparing the Rice Pilaf
- Rinse the basmati rice under cold running water several times to remove excess starch. Drain thoroughly.
- In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté gently for 8-10 minutes until translucent but not browned.
- Stir in the cinnamon stick and cloves, cooking for an additional 2 minutes to release their aroma.
- Add the washed rice and stir to coat each grain with the fragrant butter mixture.
- Pour in the hot vegetable broth, ensuring the rice is fully submerged. Cover the pot with a tight-fitting lid, reduce the heat to low, and let the rice simmer undisturbed for 12-15 minutes.
4. Cooking the Salmon
- Preheat a grill pan or heavy skillet over high heat until very hot.
- Remove the salmon fillets from the marinade and allow any excess to drip off. Reserve the marinade.
- Place the fillets on the hot pan, cooking for about 1–1.5 minutes on each side. The exterior should develop a golden, crisp crust while the inside remains tender and slightly pink.
5. Finishing Touches
- While the salmon rests, strain the reserved marinade into a small saucepan. Bring it to a gentle boil over medium heat and simmer for 2-3 minutes to create a glaze.
6. Plating and Serving
- Fluff the cooked rice with a fork and remove the cinnamon stick and cloves. Using an 8cm round mold or ring, shape the pilaf rice onto each plate.
- Place a salmon fillet next to the rice, drizzling the honey glaze over the top for a glossy finish. Garnish with fresh thyme sprigs for an elegant touch.
- Serve immediately and enjoy this delightful balance of sweet, savory, and aromatic flavors!
This honey-glazed salmon recipe pairs the buttery richness of the fish with the earthy spices of the rice pilaf, creating a meal that’s both visually stunning and utterly delicious. Perfect for dinner parties or a comforting family meal, it’s a recipe you’ll want to return to again and again!
