ginger maple salmon rice bowls
An abundantly colorful dish to refresh after them holiday treats.
Ingredients
- 1 lb salmon
- 3 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 cup soy sauce
- 1/4 cup maple syrup
- 1/4 cup cranberry juice
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp corn starch
- steamed rice, to serve
sesame brussels sprout salad
- 3 cups shaved Brussels sprouts
- 1/2 cup green onions, sliced
- 3 tbsp toasted sesame oil
- 2 tbsp lime juice
- 2 tbsp sesame seeds
Instructions
- In a small bowl, toss the brown sugar with the ground cinnamon as well as a pinch each of salt and pepper.
- In a bowl or jar, whisk or shake together the soy sauce, maple syrup, cranberry juice, ginger, garlic, and corn starch.
- Pat the salmon filets very dry with paper towels. Rub the brown sugar mixture all over.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Place the salmon filets skin side up in the pan. Sear for 4-5 minutes. Flip and cook 2-3 minutes more to crisp the skin.
- Pour in the maple ginger sauce and bring to a simmer for 3-4 minutes, basting the salmon filets intermittently, until the sauce thickens and sticks to the fish.
- To make the salad: in a large bowl, toss the Brussels sprouts with the green onions, sesame seeds, sesame oil, lime juice, and a pinch of kosher salt.
- Divide the salad and salmon filets over piles of rice. Drizzle with any sauce from the pan and garnish with extra sesame seeds and green onions, as desired.