Fun fact: The fish in the picture is actually not salmon…
Any guesses?
Steelhead trout!
Also known as rainbow trout, this fish cooks and tastes similar to salmon, and it is rich in omega-3 fatty acids, B vitamins, potassium and other minerals, and quality protein. Also, steelhead trout is a winner in sustainability (considered “best choice” by Monterey Bay Aquarium’s Seafood Watch)! Compared to salmon, the flavor is slightly milder, and the texture forms massive, succulent flakes with just enough chew. Definitely a must-try if available.
The Sauce
This orange garlic soy sauce is ridiculously easy to throw together with just a few staples, and it thickens up almost instantly in the hot skillet when the fish is done (thanks to a little cornstarch!). Perfectly thick, sticky, saucy, sweet and garlicky with a dose of umami, the glaze completes your healthy balanced meal with a punch of satisfying YUM.
Honestly, this bowl with chicken or fish has become one of my don’t-think, go-to, life-saving dinners, and it’s been holding strong for years. Enjoy!
Orange Garlic Soy Salmon and Rice Bowls
Ingredients
For the sauce:
- 1/2 tsp minced fresh garlic
- 1/4 tsp minced fresh ginger (or pinch powdered ginger)
- 1 Tbsp lower-sodium soy sauce
- 1 Tbsp rice-wine vinegar (or apple cider vinegar)
- 2 Tbsp orange juice
- 1 tsp cornstarch
- 1/2 Tbsp honey
For the bowls:
- 1/2 cup uncooked brown rice
- 1 cup reduced-sodium broth or water
- 1-2 tsp high-heat oil (such as avocado or almond), divided
- 6 oz sliced broccolini (or broccoli, sugar snap peas, asparagus, green beans, etc.)
- additional 1/4 tsp minced garlic
- fresh lemon juice
- sea salt and pepper, to taste
- 8 oz skinned king salmon or steelhead trout
- chopped chives or scallions
Instructions
- Cook rice in broth or water according to package instructions.
- Combine sauce ingredients in a small bowl and mix well; set aside.
- Heat 1/2 - 1 tsp oil in a small/medium skillet over medium-high heat. Add broccolini (or broccoli, snap peas, etc.) and sauté until bright green and tender, adding a splash of water as needed to speed up cooking and prevent burning. Stir in 1/4 tsp garlic in the last 1-2 minutes. Add a splash of lemon juice, sea salt, and black pepper to taste. Divide into bowls.
- Heat an additional 1/2 - 1 tsp oil in the same skillet over medium-high heat. Pat fish dry with a paper towel and sprinkle with black pepper (to taste). Sear about 3 minutes per side, or until it flakes easily but is still slightly pink in the center (or to desired degree of doneness).
- Remove pan from the heat. While the pan is still hot, pour in the prepared sauce. Stir as the sauce bubbles and thickens into a glaze. Turn fish to coat.
- Divide rice between bowls. Add seared salmon and excess pan sauce. Top with chopped chives or scallions.
