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

Cook Time21

Total Time41

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Salmon on Garlic Rice

Servings: 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