Honey Sriracha Salmon with Steamed Rice + Shaved Brussels Sprouts
Why we love it:
- 1 cup Basmati Rice (White)
- 11⁄4 cups Water
- 1⁄2 teaspoon Kosher Salt
- 2 Tablespoons Garlic (minced, divided)
- 1 Tablespoon Fresh Ginger (grated)
- 1⁄4 cup Tamari (or soy sauce of your choice)
- 2 Tablespoons Honey
- 1 teaspoon Rice Vinegar
- 1 Tablespoon Sriracha (or more to taste!)
- 11⁄4 pounds Salmon (cut into 4 filets, skin-off – the store will do this for you if you ask)
- 3⁄4 pound Brussels Sprouts
- 2 Tablespoons Unsalted Butter (divided)
- 11⁄2 teaspoons Sesame Oil
Combine the rice, water, and salt in a small pot with a tight fitting lid and bring to a boil. Stir well, then turn down to low and cover. Steam for 16 minutes. When time is up, turn off the heat, stir and fluff the rice, but keep it covered until serving.
2. MARINADE + SALMON
Mince the garlic and ginger. You can do both together with a knife, small food processor or by grating them on a sharp microplane grater. Place in a small bowl and measure out about half a teaspoon of the mix. Set aside for the brussels sprouts. Then add the soy sauce, honey, rice vinegar and Sriracha.
Add the salmon filets and turn to coat. Set aside for 5-10 minutes to marinate, and up to 2 hours in the fridge.
3. PREP BRUSSELS
Shred the brussels sprouts by trimming the very end off, if it’s dry and woody. Then slice across the entire sprout into ¼” thin slices. Place in a large bowl as you go.
When they’re all chopped, gently rub them with your fingers to help separate the leaves into ribbons. Any large or tightly coiled pieces are just fine, but you could also chop them up more if you prefer.
4. SEAR SALMON
Use a large non-stick sauté pan (or a well-seasoned cast iron), and heat over medium high. Add half of the butter and when it has melted and stopped bubbling, add the salmon to the pan skin side up. (You likely don’t have skin on it, but you can tell which is the more silvery and flat side where the skin was). Sear for about 5-6 minutes without moving the fish around. You can turn down the pan if it seems to be too hot - you don’t want any burning smells or for the salmon to jump from sizzling too much.
When ready, carefully flip the pieces over and sear for another 2-5 minutes depending on how well done you’d like it and how thick the filets are. Medium is perfect for salmon - cooked through but just barely opaque throughout.
Remove salmon filets to a plate. Add the rest of the marinade to the pan and whisk for about 45 seconds. Turn off the heat and whisk in the remaining butter (about 1 Tablespoon) until it has disappeared. Set aside.
You can get these going when you flip the salmon or wait until after if you’re less confident in juggling 2 pans. Heat a large pan with taller sides or a sauté pan over medium high heat. Add the sesame oil and the reserved garlic and ginger mince. Cook for 1 minute. Add the shaved brussels sprouts and a pinch of salt. Cook, stirring often, for about 4 minutes. The ribbons of leaves will be bright green and crisp tender.
Plate a bed of rice and top with a filet of salmon. Serve a heaping pile of brussels on the side. And either spoon or drizzle the rest of the sauce over each filet.