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HOISIN HONEY GLAZED SESAME SALMON OVER LOADED VEGGIE FRIED RICE

Ingredients

The Salmon:

2 tablespoons hoisin sauce

1 tablespoon honey

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

4, 6-ounce portions salmon filet, skinless

 

The Rice:

1 ½ tablespoons canola oil

1 small onion, chopped

6 garlic cloves, chopped

2 tablespoons ginger root, minced

1 medium zucchini, sliced into ½” thick half-moons (about 1 ½ cups)

2 eggs

1 ½ cups cooked Minnesota Wild Rice

2 tablespoons oyster sauce

1 tablespoon low sodium soy sauce

2 heads baby bok choy, cut in half (or in quarters if large)

1 cup pea pods, stringed

¼ cup scallions, chopped

1 teaspoon sesame seeds

Instructions

Preheat oven to 375 degrees.

To prepare the salmon, combine the hoisin, honey, soy, and rice wine vinegar in a large bowl and whisk until smooth.  Place the salmon in the bowl and turn to fully coat with the marinade.  Let sit for 20-30 minutes.

Line a baking sheet with foil.  Let any excess marinade drip off the salmon and place each piece on the foil, skin-side-down.  Reserve the remaining marinade.  Bake the fish for 6 minutes and remove from the oven.  Brush the remaining marinade on top of the fish and cook for an additional 6-8 minutes until the fish flakes in the center and a fork slides in and out easily.  Remove and tent with foil to keep warm until you are ready to serve.

While the fish is cooking, prepare the fried rice.  Heat the olive oil in a wok or a large deep skillet over medium high heat.  Cook the onions, garlic, and ginger until soft and fragrant, about 2 minutes.  Add the zucchini and cook for 3-4 minutes, stirring frequently, until the zucchini begins to lightly brown.

Push all of the veggies to one side of the skillet or wok and crack the eggs into the empty side.  Scramble the eggs and mix into the veggies when almost cooked through.  Add the wild rice and continue to cook, stirring for another 2 minutes, toasting the rice.

Add the oyster sauce, soy, and rice vinegar to the pan and toss to combine.  Add the bok choy and pea pods to the pan and cook for 2 more minutes more until the greens on the bok choy are just wilted and the pea pods are bright green and crisp tender.

Serve a heaping spoonful of the rice on a plate and top with one portion of the salmon.  Top with the scallions and sprinkle with sesame seeds.

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