Bourbon Glazed Salmon Cubes over Rice

Shared with me by: Danielle (daughter-in-law)

A quick, easy and healthy meal

Ingredients

  • ¼ c. light brown sugar
  • 1 Tbls. honey
  • 1 Tbls. Sriracha sauce
  • 2 Tbls. plus 1 t. low sodium soy sauce (Kikkoman) , divided
  • 1/3 c. bourbon
  • 1 t. olive oil
  • 1 t. sesame oil
  • 10-12 oz. salmon, cut into 1 to 2-inch cubes
  • salt and pepper, to taste
  • 3 Tbls. green onion, sliced
  • 3 Tbls. red pepper, diced
  • 1 Tbls. ponzu (see Note)
  • 1 t. sesame oil
  • 1 t. soy sauce
  • sesame seeds, garnish
  • 3 Tbls. sliced green onions, garnish
  • Sriracha, optional
  • 2 c. cooked basmati or jasmine rice, for serving

Instructions

Cook rice according to package directions.

Heat a large sauté pan on high heat. Add sugar, honey, sriracha, 2 Tbls. soy sauce and bourbon; bring to a simmer. Cook for 5 to 7 minutes or until bubbling and sauce turns into a glaze. Remove from heat, transfer to a small bowl.

Reduce pan heat to medium high and add 1 t. olive oil and 1 t. sesame oil. Add the salmon and sear on all sides. Season with a pinch of salt and pepper, if desired. Toss gently and often for 4 minutes or until salmon is crisp and golden. Set pan aside and pour in glaze to coat the salmon cubes.

In a medium size bowl, mix 3 Tbls. green onion, diced red pepper, 1 t. sesame oil, ponzu and 1 t. soy sauce. Add salmon cubes and stir to combine.

To Serve: Place a ½ cup rice on a plate and top with one-fourth of the salmon mixture.

Garnish with a sesame seeds and a few green onion slices. If you like a little heat, drizzle with a little Sriracha

Serves 4

NOTE: If you can’t find Ponzu sauce locally (in the oriental section at grocery stores), it can be ordered on Amazon.