OYSTER SAUCE-GLAZED SALMON FILLETS WITH COCONUT RICE

OYSTER SAUCE-GLAZED SALMON FILLETS WITH COCONUT RICE

COCONUT RICE

This easy rice recipe is so perfect with my Oyster sauce-glazed salmon fillets…absolutely no leftovers, absolutely! And even made easier with the Aroma rice cooker.

1 cup Jasmine white rice

1 cup sweet rice

2 cups water

1 can coconut milk

1/2 teaspoon salt

Place rice in rice cooker pot, wash and drain well. Add rest of the ingredients, stirring well with the plastic scraper or spatula. Cover and cook until done, about 20 minutes. When rice cooker switches to “warm”, let rice continue to cook/steam for another 10 minutes to ensure rice is fully cooked. Fluff with plastic scraper before serving. Makes about 4 servings.

OYSTER SAUCE-GLAZED SALMON FILLETS

The glossy sticky glaze makes this dish so appealing, and really tastes good.

1 lb salmon fillets, 4 fillets individually packed and frozen, thawed

salt and pepper

Marinade:

1/3 cup oyster sauce

1 tablespoon sweet chili sauce

1 tablespoon soy sauce

1 tablespoon white vinegar

1 tablespoon minced garlic

1/2 teaspoon ground ginger

In a bowl, mix marinade ingredients. Arrange salmon fillets in an 8-inch square pyrex dish and season with salt and pepper. Then brush or coat salmon fillets with marinade. Set aside, covered with a plastic wrap for about 20 to 30 minutes to allow flavors to develop.

Preheat oven to 350 F. Remove plastic wrap and bake glazed salmon fillets, turning once, for about 15 minutes or until fish flakes easily with a fork. Serve with coconut rice.

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