Crispy Mustard Soy Salmon with Pickled Scallions and Ginger Rice

This dish brings together crispy salmon fillets with a bright, savory sauce made from sweet soy glaze, Dijon mustard, fresh ginger and lime. The salmon is pan-seared until golden and then coated in the glaze, creating a sticky, flavorful finish. On the side, you’ll find fragrant ginger rice and roasted carrots tossed with lime zest for a touch of brightness.

To top it all off, quick-pickled scallion whites add a tangy crunch, while scallion greens and toasted sesame seeds provide freshness and nuttiness. A drizzle of sriracha adds optional heat. This balanced meal is perfect for a weeknight dinner that feels special.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Trim, peel and halve the carrots lengthwise, then cut them into 3-inch-long, ½-inch-thick pieces. Peel and mince or grate the ginger. Trim and thinly slice the scallions, separating the white parts from the green parts. Zest the lime, then quarter it.
2. On a baking sheet, toss the carrots with a generous drizzle of vegetable oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes. Cover loosely with foil to keep warm.
3. Meanwhile, in a small pot, melt 1 tablespoon of butter over medium-high heat. Add half of the minced ginger and cook, stirring, until fragrant, about 30 seconds. Add the jasmine rice, ¾ cup of water and a pinch of salt. Bring to a boil, then cover, reduce the heat to low and simmer until the rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
4. While the rice cooks, in a small bowl, combine the sliced scallion whites, white wine vinegar and a pinch of salt. Set aside to pickle. In another small bowl, whisk together the sweet soy glaze, Dijon mustard, remaining ginger and a squeeze of lime juice.
5. Pat the salmon fillets dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a large nonstick skillet over medium-high heat. Place the salmon skin-side down and cook until the skin is golden and crispy, 5-7 minutes. Carefully flip and cook until the fish is opaque and cooked through, 1-2 minutes more. Add the prepared sauce to the pan and turn the salmon to coat evenly. Remove the pan from heat.
6. Fluff the cooked rice with a fork and stir in the remaining 1 tablespoon of butter. Season with salt and pepper to taste. Toss the roasted carrots with lime zest to your liking. Divide the rice, carrots and salmon among plates. Drizzle any remaining sauce over the salmon. Top with the pickled scallion whites and sprinkle with scallion greens. Garnish with sesame seeds and sriracha as desired. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout or arctic char. Adjust cooking time as needed.

Is there a substitute for sweet soy glaze?

You can make a quick substitute by combining 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar.

Can I make this recipe gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce in place of the sweet soy glaze and ensure your Dijon mustard is gluten-free.