SWEET GLAZED SALMON W/ROASTED PEPPERS AND YELLOW RICE

Sweet Glazed Salmon W/Roasted Peppers and Yellow Rice image

The final cook time is short. While marinating the salmon, overlap the prep process of the remaining ingredients.

Provided by gailanng

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

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Ingredients

4 (6 ounce) salmon fillets
1 tablespoon olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh ginger, minced
1/3 cup olive oil
1 teaspoon fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 onion, minced
1/2 teaspoon garlic, minced
1/4 teaspoon turmeric
1 cup long-grain rice
salt and pepper
2 cups cold water
2 whole red bell peppers
2 whole green bell peppers
1 tablespoon olive oil
salt and pepper
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes (can sub a chopped jalapeno)
reserved marinade

Steps:

For the Marinade: Put the filets into a large ziploc bag. In a small bowl whisk together the marinade ingredients. Pour the mixture into the bag with the salmon and message the pieces of fish until thoroughly coated. Cover and refrigerate for at least an hour.
For the Rice: In a small pot, heat 2 teaspoons of olive oil. Add the minced onion and garlic and saute until the garlic is light golden brown. Add the turmeric, salt and pepper; stir. .
Add the rice and stir to coat the rice with the onion. Lightly brown the rice. Pour the cold water over the rice and cover. Over high heat, bring to a boil, then reduce heat to a simmer for about 20 minutes until water is absorbed and rice is done.
For the Peppers: Cut the peppers in half lengthwise. Remove the stems, seeds and membrane. Cut the peppers into thin strips. Drizzle over with olive oil and season with salt and pepper.
For the Fish: reheat oven to 350 degrees. Remove the fish filets from the marinade; reserve the marinade for later use.
In a saute pan, add 1 tablespoon of olive oil. Heat on a high fire. Place the fish filets, two at a time, in the pan with the side that the filet will be served showing, face down. Quickly sear to light golden. Do this on both sides of each filet.
To Finish: Place the seared fish in a baking dish. Top with the chopped and seasoned peppers. Roast in the oven for about 2 minutes. The peppers should still be crunchy. (The internal temperature for the salmon should be about 145 degrees.)
For the Glaze: In a saucepan, heat the reserved marinade. Add the sugar and stir to dissolve. Whisk in soy sauce and the optional chili flakes or chopped jalapeno. Let boil, then reduce the heat to simmer until a thin syrup consistency is achieved. Strain, if desired. Add warm water if needed to thin.
To Serve: Serve the salmon topped with red and green peppers over the yellow rice. Drizzle over with the dark glaze.

Nutrition Facts : Calories 698.9, Fat 35.1, SaturatedFat 5.2, Cholesterol 77.4, Sodium 1436, Carbohydrate 53.6, Fiber 3.4, Sugar 11.8, Protein 41.1