Honey-Soy Glazed Salmon with Mushrooms and Peppers

Name: Honey-Soy Glazed Salmon with Mushrooms and Peppers
Prep time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/4 c. seasoned rice wine vinegar, divided; 2 tbsp. toasted sesame oil, divided; 1/3 c. light soy sauce; 1/3 c. honey; 2 tsp. chili-garlic sauce, plus 1 more if needed; 1 tbsp. Chinese or Dijon mustard; 1 (1 1/2-pound) skin-on salmon fillet, bones removed; 2 (3.5-ounce) packages shiitake mushrooms, thickly sliced; 1 red bell pepper, cut into strips; 1 large bunch green onions, cut into 2-inch pieces; 2 (8.5-ounce) packages of instant microwave Jasmine rice; Toasted sesame seeds

By Marian Cooper CairnsPublished: Dec 9, 2014

3.8

4 Ratings

Jump to recipe

honey soy glazed salmon with mushrooms and peppers

Ryan Liebe

Yields:

4 serving(s)

Prep Time:

15 mins

Total Time:

35 mins

Cal/Serv:

805

Need a new way to enjoy an old favorite? This honey-soy glazed salmon is delectable and pairs perfectly with roasted mushrooms and peppers.

Advertisement - Continue Reading Below

Ingredients

1/4 cup seasoned rice wine vinegar, divided
2 Tbsp. toasted sesame oil, divided
1/3 cup light soy sauce
1/3 cup honey
2 tsp. chili-garlic sauce, plus 1 more if needed
1 Tbsp. Chinese or Dijon mustard
1 (1 1/2-pound) skin-on salmon fillet, bones removed
2 (3.5-ounce) packages shiitake mushrooms, thickly sliced
1 red bell pepper, cut into strips
1 large bunch green onions, cut into 2-inch pieces
2 (8.5-ounce) packages of instant microwave Jasmine rice
Toasted sesame seeds

Directions

1. Step 1Heat oven to 475°F. Stir together 3 tablespoons vinegar, 1 tablespoon sesame oil, soy sauce, and next 3 ingredients; set aside 1/2 cup of sauce. Place salmon, skin side down, on a large parchment lined rimmed baking sheet. Brush with 2 tablespoons soy mixture.
2. Step 2Bake salmon at 475°F for 8 minutes. Toss mushrooms and next two ingredients with 1 tablespoon of soy mixture. Scatter vegetables around fish in hot pan and brush fish with soy mixture. Bake 8 to 10 more minutes or until desired degree of doneness and vegetables are just tender.
3. Step 3Prepare rice according to package directions. Stir rice and remaining 1 tablespoon each of vinegar and sesame oil in a serving bowl; season with salt and pepper to taste. Lift fish from skin with two large spatulas and transfer to a platter with vegetables; sprinkle with sesame seeds. Serve with rice and reserved 1/2 cup sauce.