Apricot-Ginger Glazed Salmon with Rice and Quick-Pickled Cucumbers (GF)

Elevate your dinner with this Apricot-Ginger Glazed Salmon served alongside perfectly cooked rice and quick-pickled cucumbers. This gluten-free recipe is a crowd-pleaser, offering a delightful balance of sweet and savory flavors. Plus, it’s easy enough to make for a weeknight meal, yet impressive enough for a dinner party.

Looking for a dish that combines simplicity with elegance? This Apricot-Ginger Glazed Salmon with Rice and Quick-Pickled Cucumbers is your go-to recipe. It’s the perfect blend of flavors: the sweetness of apricot, the zing of ginger, and the savory richness of sockeye salmon. Served with fluffy basmati rice and tangy quick-pickled cucumbers, this meal is sure to impress, whether you’re cooking for family or guests.

Why You’ll Love This Apricot-Ginger Glazed Salmon

1. Simple Yet Impressive: This dish comes together quickly, making it ideal for both busy weeknights and special occasions.
2. Nutritious and Gluten-Free: Sockeye salmon is a nutrient-dense superfood, and this recipe is naturally gluten-free.
3. Perfect for Leftovers: Make a large batch and enjoy delicious leftovers for up to three days.

Tips for Success

• Plan Ahead: Defrost the salmon in the refrigerator up to 48 hours in advance. The rice can be prepared up to 3 days in advance and stored in the refrigerator.
• Component Cooking: If you have picky eaters, leave some salmon without glaze and serve it plain.
• Soy Sauce Alternatives: Use gluten-free soy sauce, tamari, or low-sodium soy sauce based on your dietary preferences.

Shortcuts and Add-Ons

• Instant Pot Rice: Save time by preparing the rice in an Instant Pot. Rinse 2 cups of rice, add 2 cups of water, and pressure cook on high for 4 minutes. Allow for a natural release, then fluff with a fork.
• Vegetable Substitutes: Swap out cucumbers for quick-pickled carrots, radishes, or green beans. You can also serve this dish with steamed or roasted vegetables for added variety.

Storage and Leftovers

This dish is perfect for meal prepping. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the salmon gently in the oven or microwave to avoid drying it out.

Time to Start Cooking!

This Apricot-Ginger Glazed Salmon with Rice and Quick-Pickled Cucumbers is a perfect balance of sweet, savory, and tangy flavors. With minimal effort, you can create a dish that’s not only nutritious and gluten-free but also sophisticated enough to impress your dinner guests. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is sure to become a favorite in your household. Enjoy the rich flavors and the simplicity of this delightful meal!

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Apricot-Ginger Glazed Salmon with Rice and Quick-Pickled Cucumbers (GF)

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Serve this slightly sweet, elevated dish if you want impress others with very little effort, and ensure everyone will try – and devour – one of the most ancient and revered superfoods: sockeye salmon. This recipe is built for leftovers.

• Author: Emma Frisch
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Yield: 8–10 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 cups white basmati rice
• 1 cucumber
• 2 Tbsp rice wine vinegar
• 2 fillets Eva’s Wild Sockeye Salmon
• 1/2 cup apricot jam
• 1/4 cup low-sodium soy sauce or gluten-free tamari
• Fresh ginger, 1 inch peeled and finely grated
• 2 cloves garlic, finely grated

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Instructions

1. Start by cooking the white basmati rice according to the package instructions, or use an Instant Pot for ease (see Notes). Fluff the rice with a fork and set it aside.
2. Peel the cucumber, and using a vegetable peeler, shave it into long, thin slivers. Toss the cucumber slivers with rice wine vinegar in a bowl to create quick-pickled cucumbers. Set aside.
3. Preheat your oven to 375°F (177°C). Line a baking sheet with parchment paper. Rinse and pat dry the salmon filets, then place them on the prepared baking sheet.
4. In a small bowl, whisk together the apricot jam, soy sauce, grated ginger, and garlic until well combined. Spoon the glaze over the salmon filets, using the back of the spoon to spread it evenly.
5. Bake the salmon for 6-8 minutes. To check if the salmon is done, slice into the thickest part—it should be pink and flaky. Alternatively, use a thermometer to ensure the internal temperature is 145°F (63°C).
6. Remove the salmon from the oven and let it rest for 5 minutes. Serve the salmon warm alongside the fluffy basmati rice and quick-pickled cucumbers.

Notes

Plan ahead: 

• Defrost the salmon filet in the fridge up to 48 hours ahead.
• Prepare the rice and refrigerate in an airtight container up to 3 days in advance.
• Prepare the sauce up to 1 week in advance.

Instant pot white basmati rice: Rinse 2 cups rice in a sieve until the water runs clear. Combine the rice with 2 cups water in the Instant Pot. Pressure cook the rice on high for 4 minutes and allow to naturally release. When ready to serve, open the lid and fluff the rice with a fork. 

Component cooking: Leave a portion of salmon without the sauce. 

Shortcuts: My favorite tool for hassle-free rice is the Instant Pot. I prefer to use a fine mesh grater to grate the garlic and ginger, which also allows it to dissolve more easily in the sauce and hide from picky eaters.

Trades & Add-Ons:

• Soy sauce alternatives: There are a range of options, including gluten-free soy sauce or tamari, and low sodium soy sauce. Note that this recipe has on added salt because soy sauce is typically salty. If choosing a low-sodium variety, you may need to season with extra salt with serving. 
• Veg: You can replace the quick-pickled cucumbers with shaved carrots, radishes, or even green beans. Alternatively, you can serve alongside any of your favorite steamed or roasted vegetables, or sweet potato fries from this meal plan.

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