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Salmon in Soy Sauce with Garlic Rice

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Everything is good with rice like this Salmon in Soy Sauce with Garlic Rice. It’s my father’s birthday week and I was thinking of how he loved fish and seafood in his lifetime. So, in my Dad’s honor, I’m cooking this easy recipe and several other fish entrees this week for our family meals.

I marinated the salmon fillets in the Filipino flavors of toyo (soy sauce) and calamansi juice. This gave the salmon a savory and citrusy element all at once. And because Philippine dishes are mostly eaten with rice, I revved up the day-old refrigerated cooked rice we had, to make sinangag, or garlic fried rice. I added cubed carrots, cooked corn kernels and green peas to liven up the mixture.

My father enjoyed fish every day for his meals. It was strong sound health advice he left to us to “eat fish regularly”. If my dad were still around today, he would have enjoyed this summer dish, for its simplicity, and its wholesome flavors. Did I mention this salmon recipe was so easy?

Salmon with Soy Sauce on Garlic Rice

This Salmon with Soy Sauce on Garlic Rice is a delightfully easy blend of wholesome ingredients. The salmon fillets are cooked in Filipino flavors of soy sauce and calamansi juice. A platter of garlic rice with cubed carrots corn and peas accompany the salmon for a scrumptious meal. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time20 mins
Cook Time21 mins
Total Time41 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Salmon on Garlic Rice
Servings: 2 people
Calories: 328kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • 1 skillet, medium-sized
  • 1 Skillet or Wok - large,

Ingredients

For salmon:

  • 1 pound salmon fillet
  • ¼ cup calamansi juice
  • ¼ cup toyo (soy sauce)
  • 2 Tablespoons vegetable oil
  • 1 whole medium-sized onion, sliced

For garlic rice:

  • 2 Tablespoons vegetable oil
  • 4 cloves garlic, minced
  • ½ cup cubed carrots
  • ½ cup cooked corn kernels
  • ½ cup frozen green peas, thawed
  • 3 cups cooked rice, refrigerated
  • 1 teaspoon garlic powder
  • 1 pinch sea salt
  • ¼ teaspoon ground black pepper

Instructions

To prepare and cook salmon:

  • Marinate the salmon with the calamansi and toyo (soy sauce). Set aside for 20 minutes (not longer).
    Pour the vegetable oil in a medium-sized skillet. Over medium-high heat, add the onions. After 1 to 2 minutes, when onions are transparent, add the salmon, skin side up. Then after 2 minutes, flip the salmon, skin side down.
    Cook for 12 to 14 minutes. When salmon is cooked, set aside.

To cook garlic rice:

  • Pour the oil in a large skillet or wok. Over medium heat, add the garlic.
    When garlic is fragrant after about 2 minutes, add the carrots, corn and peas. Mix well so vegetables are well distributed.
    Add the cooked rice. Blend ingredients well and continue cooking for 5 minutes more. Season with garlic powder, salt and pepper.

To assemble:

  • Place the garlic rice on a platter. Spread all around.
    Add the salmon on top. Serve warm.

Nutrition

Serving: 100g | Calories: 328kcal | Carbohydrates: 1g | Protein: 45g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 120mg | Potassium: 1133mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 92IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 2mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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