Apricot-Ginger Glazed Salmon with Rice and Quick-Pickled Cucumbers (GF)
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.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 8-10 servings 1x
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Find it online: https://emmafrisch.com/apricot-ginger-glazed-salmon/
