Thai Chili–Glazed Salmon with Black Rice and Chinese Broccoli

Thai Chili–Glazed Salmon with Black Rice and Chinese Broccoli

One of our favorite ways to enjoy fish is with a sweet and savory glaze. Here, Chef Liz is roasting salmon with a blend of Thai sweet chili sauce, chili powder, and lime juice, right alongside tender Chinese broccoli. It's all served over black rice, a mild, nutty variety that soaks up every last drop of sticky-sweet glaze.

4

Servings

40 mins

Total time

Beginner

Skill level

Your Total Price
Total original price
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Main Ingredients

  • 1 cup black rice
  • 1 pound Chinese broccoli
  • 1/4 ounce cilantro
  • 1 lime
  • 28 grams Thai sweet chili sauce
  • 1/2 teaspoon chili powder
  • 1 1/4 pounds salmon
  • 2 tablespoons sesame seeds
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1/2 cup edamame
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • canola oil
  • kosher salt
  • black pepper

Cooking Instructions

Step 1

Preheat oven to 450ºF. In a small pot, combine rice, 1.5 cups water, and .5 teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 25-27 minutes.

Step 2

While rice cooks, rinse all produce. Trim and discard bottom 1 inch of Chinese broccoli stems, then cut crosswise into 2-inch pieces. Finely chop cilantro leaves and stems for Step 6 (see recipe tip). Halve lime.

Step 3

In a small bowl, stir together Thai sweet chili sauce, chili powder, and juice of 1 lime to combine.

Step 4

Line a baking sheet with foil. Pat salmon dry with paper towel and place skin-side down on 1 half of prepared sheet. Season tops of fish with .75 teaspoon salt and pepper, then brush with Thai chili glaze. On other half of sheet, toss Chinese broccoli with sesame seeds, 1.5 tablespoons canola oil, .5 teaspoon salt, and pepper. Roast until salmon is cooked through and opaque, and broccoli is browned and crisp, 12-14 minutes.

Step 5

While salmon and Chinese broccoli roast, in a medium bowl, whisk together rice wine vinegar, sesame oil, .5 teaspoon salt, and pepper as desired. Add edamame and slaw mix to bowl with dressing and toss to coat. Fold in cooked black rice, being careful not to overmix (see recipe tip).

Step 6

Divide black rice among serving plates. Top with Thai chili–glazed salmon and roasted Chinese broccoli. Garnish with cilantro and dig in!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.