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Soy glazed salmon with rice and vegetables

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  • 1 1/2 cups short grain rice
  • 3 cups water
  • 1 1/2 tbsp. butter
  • 3/4 tsp. salt
  • 2 tbsp. vegetable oil
  • 3 cups sliced mushrooms
  • 1 1/2 cups julienne cut carrot strips
  • 1 large red bell pepper, seeded and diced
  • 2 cups snow peas
  • 1/2 cup sliced green onions
  • 6 (6-oz.) salmon fillets
  • Black sesame seeds (optional garnish)
  • Sesame Soy Glaze
  • 1/4 cup soy sauce
  • 2 tbsp. each: sesame oil, dry sherry and honey
  • 2 tsp. cornstarch


Bring rice, water, butter and salt to a boil in a medium pan. Reduce heat and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes. Heat oil in a large skillet. Add mushrooms and cook over medium-high heat for about 5 minutes. Add carrots; stir-fry for 3 to 5 minutes more. Add bell peppers and snow peas; cook for 3 minutes more. Stir in green onions and set aside. Grill or broil salmon until fish flakes when tested with a fork, about 10 minutes.

While salmon cooks, stir together glaze ingredients in a small saucepan. Bring to a boil and reduce heat; simmer for a few minutes to thicken. Serve salmon and vegetables over hot cooked rice and drizzle with glaze. Sprinkle with sesame seeds, if desired.

Serves 6
Prep time: 20 minutes
Cook time: 15 minutes

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