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Dinner recipe · from the recipe book

Soy Sesame Salmon with Peppers and Brown Rice

Seared salmon chunks and crisp-tender peppers and onions glazed in a glossy soy, sesame and ginger sauce over nutty brown rice, finished with toasted sesame seeds.

Soy Sesame Salmon with Peppers and Brown Rice

Ingredients

  • 1 lb500 gSalmon filletskin removed, cut into 1-inch cubes
  • 1¼ cups220 gLong-grain brown rice, dryrinsed
  • 2⅔ cups620 gWater
  • 2 medium240 gRed bell peppersliced into strips
  • 1 cup chopped150 gGreen bell peppersliced into strips
  • 1½ medium160 gYellow onionsliced into thin wedges
  • 2 cups120 gSnow peastrimmed
  • 3 cloves9 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 3 tbsp45 gLow-sodium soy sauce
  • 2¼ tsp10 gToasted sesame oil
  • 2⅛ tsp15 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1 tbsp8 gCornstarch
  • 1½ tbsp20 gCanola oil
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seeds

Steps

  1. Cook the rice first: bring the brown rice and 560 g of the water to a boil in a saucepan, cover, reduce heat to low and simmer about 40 minutes until tender; rest covered off the heat.
  2. While the rice cooks, slice the red bell pepper, green bell pepper and yellow onion, trim the snow peas, mince the garlic, grate the ginger, slice the green onions and cube the salmon, so everything is ready before the skillet goes on.
  3. Make the sauce: whisk the soy sauce, toasted sesame oil, honey, cider vinegar, cornstarch and the remaining 60 g of water in a small bowl.
  4. Toast the sesame seeds in a large dry skillet over medium heat for 2 minutes until golden, then transfer to a plate.
  5. Heat half the canola oil in the skillet over medium-high heat. Add the salmon in one layer and sear about 2 minutes per side, until it reaches 145°F (63°C); transfer to a plate.
  6. Add the remaining half of the canola oil. Stir-fry the yellow onion, red bell pepper and green bell pepper for 4 minutes until crisp-tender.
  7. Add the snow peas, garlic and ginger and stir-fry 1 minute until fragrant.
  8. Stir the sauce again, pour it into the skillet and cook 1 minute until glossy and thickened. Gently fold the salmon back in to coat.
  9. Serve over the brown rice, topped with the green onions and toasted sesame seeds.

Contains: Fish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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