Sweet & Sour Salmon
Sweet & Sour Salmon
- 5 oz Atlantic Salmon
- ½ tbsp Extra Virgin Olive Oil
- ½ tbsp Mirin
- ½ tbsp Honey
- 1 tbsp Soy Sauce, Lite
- ½ tsp Chili Garlic Sauce
- ½ tbsp Sweet & Sour
- ½ tsp Sesame Seeds
- 1 stalk Scallions sliced (10 grams)
- ¼ cup Basmati Rice
- 1 head Baby Bok Choy washed and separated (75 grams)
- ½ tbsp Soy Sauce, Lite
- Cook the rice by: Bringing 1/2 cup of water to boil. Add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minute.
- While the rice is cooking prepare the salmon.
- In a small bowl combine mirin, honey, low sodium soy sauce, sweet & sour, and chili garlic sauce.
- Once the rice has been cooking for about 15 minutes. Preheat a medium saute pan with lid to medium heat, add the extra virgin olive oil to the pan. Place the salmon skin side down in the pan. Brush on the sweet and sour sauce mixture. Allow to cook for 3 minutes. Then cover with lid, cooking for an additional 3-4 minutes.
- While the salmon is cooking heat a large saute pan to medium heat. Add the bok choy to the pan and allow to cook for about 1 minute. Then drizzle in the remaining soy sauce. Cook for approximately 5 minutes turning every 45 seconds or so to prevent burning.
- Plating: Start by putting the rice into a bowl, then top with bok choy, and salmon. Brush the remaining sweet and sour mixture onto the salmon. Sprinkle with sesame seeds and scallions.
Sweet and Sour Salmon is a simple, healthy dinner recipe that you can have on the table in under 35 minutes! This recipe is so easy you will have time to multitask and do other things while cooking. The perfect busy weeknight dinner.
Below outlines the Items In each macro group that are easily adjustable to meet your specific macros.
The fat In this recipe comes from the sauce and the salmon. Adjusting the amount of salmon will adjust the fat and the protein. However, adjusting the amount of sauce will adjust the flavor of this recipe, therefore I recommend eating this recipe as is.
The rice In this recipe Is the main source of carbs which Is very easy to adjust If you need to make adjustments to your carb macro.
Salmon is the source of protein, however adjusting the protein will also adjust the fat, so you will want to keep that In mind when making adjustments to this recipe.
Yes this recipe Is meal prep-able, and will last up to 5 days In the fridge.
No this recipe Is not a good freezer meal. Salmon is not great cooked, then frozen, then thawed out and reheated.
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