Ingredients
Scale
- 1/2 cup brown rice
- 1 cup water
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 heaping tablespoon fresh ginger, small diced
- 2 filets organic salmon
- salt and pepper
- 1/3 cup hoisin sauce (recipe to follow)
- bok choy, spinach or other leafy green
Hoisin Sauce
- 1/2 cup coconut aminos
- 1/4 cup sunflower seed butter
- 2 tablespoons molasses
- 1 tablespoon coconut vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili sauce (your favorite hot sauce, works great)
- 1/2 teaspoon garlic powder
- 1 pinch of ground black pepper
Instructions
- To make the brown rice, put the rice, water, olive oil and a pinch of salt in a small sauce pot with a lid. Bring up to a simmer and cook for 40 minutes on a low simmer.
- While the rice is cooking, preheat your oven to 425F. Line a small baking sheet with parchment paper. Place the salmon pieces on the baking sheet about 2 inches apart. Spoon 1/2 of the hoisin all over each piece of salmon. Start baking the salmon, when the rice is almost finished cooking (this will help with your timing) Bake for 12 minutes or until the salmon is cooked to your liking. Remove from the oven and let sit.
- While the salmon bakes, heat a medium sized skillet over high heat with the sesame oil in it. When the pan is hot, sauté the rice and ginger. Let sit for 1 minute and then stir around. Repeat for 3 minutes. Remove the rice to your serving plate. Add the greens to the same skillet and sauté until they are wilted and cooked.
- To serve, place the rice on the plate and top with the salmon. Place the greens on the side. Drizzle the remaining hoisin sauce over the salmon, right before serving.
To make the hoisin sauce
- In a medium size saucepan, combine all ingredients and bring to a simmer on low heat. Stir with a rubber spatula. Simmer for 2 minutes. Remove from heat and let sit.
- Store in an air tight container for up to 2 weeks in the refrigerator.
- Prep Time: 5
- Cook Time: 65
- Category: seafood
- Method: oven