Glazed Salmon with Rice, Cucumber and Eggs
Fully cooked glazed salmon, measured white rice, crisp cucumber, firm eggs, and a mild green-chile garnish make a colorful high-protein meal.
By Moow Editorial ·
- Brush the savory ginger-lime tamari glaze onto the salmon in two thin coats.
- Cool cooked rice promptly before packing it for meal prep.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 servings
- Prep time: 18 minutes
- Cook time: 25 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 servings.
- Calories: 590 kcal
- Protein: 41 g
- Carbohydrates: 38 g
- Fat: 29 g
- Fiber: 1 g
- Sodium: 335 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 1 1/3 pounds (600 g) raw Atlantic salmon, cut into 4 portions
- 7/8 cup (160 g) dry long-grain white rice, rinsed
- 2 cups (480 g) water for the rice
- 4 large eggs (200 g without shells)
- 2 medium cucumbers (400 g), thinly sliced
- 1/3 cup (40 g) finely chopped mild green chile, such as Anaheim
- 2 tablespoons (30 g) fresh lime juice
- 2 teaspoons (12 g) reduced-sodium tamari with no sweetener listed
- 1 tablespoon (12 g) finely grated fresh ginger
- 1 tablespoon (14 g) olive oil
- 2 tablespoons (30 g) water for the glaze
Directions
1. Combine the rice and its water in a saucepan. Bring to a boil, cover, and simmer on low until tender, about 18 minutes; rest covered for 5 minutes.
2. Meanwhile, cover the eggs with water in a small saucepan, bring to a boil, then cover, remove from the heat, and stand for 12 minutes. Chill in ice water, peel, and halve so the whites and yolks are firm.
3. Heat the oven to 425°F (220°C). Set the salmon on a lined sheet pan and brush with the olive oil.
4. Simmer the lime juice, tamari, ginger, and glaze water in a small skillet until reduced by half, 3 to 4 minutes. Brush half over the salmon.
5. Roast for 6 minutes, brush with the remaining glaze, and continue until the thickest point reaches 145°F (63°C), 3 to 6 minutes more.
6. Divide the white rice, cucumber, fully cooked salmon, and egg halves among four plates and finish with the chopped green chile.
Sources
Contains fish, eggs, and soy. Cook salmon to 145°F (63°C), cook eggs until the whites and yolks are firm, prevent raw-fish cross-contamination, cool rice promptly, and refrigerate within 2 hours.