Honey Soy Glazed Salmon with Asparagus

Name: Honey Soy Glazed Salmon with Asparagus
Cook time: 18 min
Yield: 4 servings
Ingredients: 200 g jasmine rice rinsed; 450 ml water for rice; 2 g fine salt divided; 45 ml soy sauce; 30 g honey; 15 ml rice vinegar; 3 clove garlic cloves minced; 10 g fresh ginger finely grated; 1 g black pepper freshly ground; 3 ml toasted sesame oil divided; 680 g salmon fillets skin-on or skinless, patted dry; 4 g fine salt divided; 20 ml neutral oil divided; 10 ml neutral oil divided; 450 g asparagus trimmed and cut into 5 cm pieces; 1 stalk scallions thinly sliced, whites and greens separated; 1 stalk scallions thinly sliced, whites and greens separated; 2 ml toasted sesame oil divided; 1 g red pepper flakes optional; 8 g sesame seeds toasted

A fast stovetop dinner built around salmon fillets glazed in a honey-soy mixture, with asparagus sautéed until just tender-crisp and rice finished with scallions and sesame. The glaze reduces in the pan for a glossy coating, and the finished dish eats as a full meal with the salmon as the centerpiece.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

200 g jasmine rice rinsed
450 ml water for rice
2 g fine salt divided
45 ml soy sauce
30 g honey
15 ml rice vinegar
3 clove garlic cloves minced
10 g fresh ginger finely grated
1 g black pepper freshly ground
3 ml toasted sesame oil divided
680 g salmon fillets skin-on or skinless, patted dry
4 g fine salt divided
20 ml neutral oil divided
10 ml neutral oil divided
450 g asparagus trimmed and cut into 5 cm pieces
1 stalk scallions thinly sliced, whites and greens separated
1 stalk scallions thinly sliced, whites and greens separated
2 ml toasted sesame oil divided
1 g red pepper flakes optional
8 g sesame seeds toasted

Instructions

Combine the rice and water in a medium saucepan with 2 g of the salt. Bring to a boil, cover, reduce to low, and simmer until the water is absorbed and the rice is tender, 12 to 15 minutes. Remove from the heat and let stand covered. Rice is tender, steam holes appear on the surface, and no water remains in the pan.
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, black pepper, and 3 ml of the toasted sesame oil in a small bowl. The glaze is fully combined and glossy.
Season the salmon with the remaining 4 g salt. Heat 20 ml of the neutral oil in the skillet over medium-high heat. Add the salmon and sear until browned on the first side, 3 to 4 minutes. Turn the fillets and cook 1 to 2 minutes more, just until nearly done. Salmon is browned outside and still slightly translucent at the center, or reads about 52 to 54 C internally before glazing.
Push the salmon to one side of the skillet or transfer it briefly to a plate. Add the remaining 10 ml neutral oil and the asparagus with the scallion whites. Sauté for 3 to 4 minutes until the asparagus is bright green and crisp-tender. Asparagus bends slightly but still has bite, and the scallion whites are softened.
Pour the glaze into the skillet and return the salmon if needed. Simmer 1 to 2 minutes, spooning the sauce over the fish until it thickens enough to coat the back of a spoon and the salmon reaches 63 C internally. Stir in the scallion greens and the remaining 2 ml sesame oil; add the red pepper flakes if using. The glaze looks syrupy and clings to the salmon and vegetables.
Fluff the rice with a fork, then fold in the toasted sesame seeds and a pinch of the scallion greens from the pan if any are left there. Divide the rice among four plates, top with the salmon and asparagus, and spoon over any glaze from the pan. The rice is fluffy and seasoned, the salmon is glazed, and the asparagus is evenly distributed across the plates.