Ingredients
Scale
- 2-8 oz salmon loins
- 1 tbsp chopped garlic
- 2 tbsp fish sauce
- 1/4 C brown sugar
- 2 tbsp soy sauce
- 1 tsp ginger
- 1 tbsp finely-chopped fresh jalapeño
- 1/4 C chopped green onion
- 1/4 C chopped fresh cilantro
- FOR THE RICE:
- 1 C dry Jasmine rice
- 1 tsp Tumeric
- 1 tsp Chicken base
- 1 tbsp olive oil
- 1/2 C fresh diced mango
- 1/4 C diced red pepper
Instructions
- Prepare marinade for fish by combining garlic, fish sauce, brown sugar, soy sauce, ginger, jalapeño, green onion and cilantro together.
- Place fish in a ziplock bag and add marinade. Allow to sit for 30 minutes in refrigerator.
- TO PREPARE RICE:
- Combine 1 C rice, 2 C water with tumeric and chicken base and cook according to package directions. When done mix in fresh mango and diced red pepper.
- Remove fish from marinade and pour marinade in small saucepan. Cook over low heat until thickened, about 15 minutes. Set aside until serving.
- Place fish on grill and grill for 3-4 minutes on each side. Remove from grill and serve over rice. Spoon glaze over fish.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Entrée
- Cuisine: Asian-Inspired