About 1 hr
Honey Ginger Salmon with Sautéd
Red Cabbage & Rice
1 lb salmon (1 large or 4 small filets)
1/2 c honey (liquid is easiest to work with – if what you have on hand is solid warm it to liquefy)
4 tbsp soy sauce
2” fresh ginger, minced
4 cloves garlic, minced
1 medium red cabbage, thinly sliced
3 green onions, chopped
1 c jasmine rice
1 wedge lemon
Butter for sauté
Step by Step Instructions
Mix honey, soy sauce, garlic, and ginger in a small bowl. Place salmon on a parchment lined baking sheet in a piece of parchment that is large enough to wrap around the fish like an envelope. Pour ½ of the honey soy mixture over the salmon and use a pastry brush to distribute it evenly over the fish. Set aside for 15 minutes.
While the salmon is getting acquainted with the honey ginger sauce, chop up your cabbage and get the rice ready to go so that when you pop the salmon into the oven everything can be timed to be ready at the about the same time.
Heat the oven to 350 and pop the salmon into the oven for 20 minutes. Start the rice once the salmon is in the oven. After the rice is on the go pour the rest of the honey ginger sauce into a small heavy pot and bring it to a good boil. Turn it down a bit so that it maintains a fairly good boil and reduces by about a third. Keep an eye on it as once it starts to reduce – it will go quickly. Once the sauce has reduced turn the heat to low to stay warm.
Begin to sauté the cabbage while you are reducing the sauce. Melt about a tablespoon of butter in a heavy skillet over medium high heat. Add the cabbage and sauté for about 10 minutes, until the cabbage is tender to your liking. Once the cabbage is done squeeze the juice of one wedge of lemon over it , add the green onions, give it a good stir, then cover to keep warm.
When everything is ready share the salmon, rice, and cabbage over 4 plates. Drizzle honey ginger sauce over the salmon and rice (and cabbage too, if you like!) then sit down and enjoy your beautiful creation!