• Katherine Arthurs

Hoisin Salmon + Ginger Sesame Fried Brown Rice + Greens

Let's change up your salmon routine - heck, let's change up your fish or mid week dinner slump.


The rich flavors from the hoisin sauce with the perfectly cooked salmon - it's mouth watering. The simply fried brown rice..it's an extra step, but totally worth it + the greens - it's a meal!



Hoisin Salmon + Ginger Sesame Fried Brown Rice + Greens


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 + pepper

1/3 cup hoisin sauce (recipe to follow)

bok choy, spinach or other leafy green


To make the brown rice, put the rice, water, olive oil + a pinch of salt in a small sauce pot with a lid. Bring up to a simmer + 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 + 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 + ginger. Let sit for 1 minute + then stir around. Repeat for 3 minutes. Remove the rice to your serving plate. Add the greens to the same skillet + sauté until they are wilted + cooked.


To serve, place the rice on the plate + top with the salmon. Place the greens on the side. Drizzle the remaining hoisin sauce over the salmon, right before serving.


Enjoy!


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


In a medium size saucepan, combine all ingredients + bring to a simmer on low heat. Stir with a rubber spatula. Simmer for 2 minutes. Remove from heat + let sit.


Store in an air tight container for up to 2 weeks in the refrigerator.

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