5 from 6 votes
Sweet and Sour Salmon with Brussels Sprouts
This sweet and sour salmon is made with seared salmon, an easy, homemade sauce, rice and pan-seared brussels sprouts.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
2
people
Calories:
621 kcal
Course:
Main Course
Cuisine:
Chinese, American
Ingredients
Rice:
- 1 cup water
- ¼ teaspoon salt sea salt
- ½ cup jasmine rice
Sweet + Sour Sauce
- ¼ cup rice vinegar Or swap mirin
- 2 tablespoons brown sugar Or use half for a less-sweet sauce
- 1 tablespoon sesame oil toasted
- 2 teaspoons fish sauce Or use soy sauce
- ½ teaspoon red chili flakes
- 1 garlic clove, minced
Fish + Vegetables:
- 8 ounces salmon thawed, pin bones removed
- sea salt pinch
- 2 tablespoons olive oil divided
- ½ pound Brussels sprouts Or use sliced zucchini (in summer) or halved bok choy (summer or fall, quartered
Instructions
Make Rice:
- Stovetop directions follow. Alternatively, use a rice cooker or Instant Pot to cook the rice, following the package or appliance directions for jasmine rice.Stovetop Directions:Add water and salt to a small saucepan. Bring to a boil over medium-high heat. Add the rice, return to a boil, then immediately lower heat to low.Cover pot and cook for 15 minutes minutes, and then remove from heat. If you've got the time, leave the rice covered for 10 more minutes to help prevent it from sticking to the saucepan.
Cup of Yum
Make the Sweet + Sour Sauce
- Add all sweet and sour sauce ingredients to a small saucepan and whisk together. Heat over medium heat until the sauce begins to simmer, then continue simmering for about 3 minutes. Remove from heat.
Cook the Brussels Sprouts + Salmon:
- Pat fish dry and sprinkle with salt. Set aside.
- Heat a heavy pan on medium heat. Add oil to the pan. When the oil is hot, add the brussels sprouts in a single layer. Cook for about 4-5 minutes, stirring occasionally, until the vegetables begin to blacken.Remove the veggies from the pan and add the remaining oil.
- Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.
- Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
- Scoop the rice onto plates or bowls.Add the salmon and brussels sprouts. Generously spoon the sweet and sour sauce over the salmon, serving any remaining sauce on the side.
Nutrition Information
Calories
621kcal
(31%)
Carbohydrates
60g
(20%)
Protein
30g
(60%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
16g
(80%)
Cholesterol
62mg
(21%)
Sodium
1094mg
(46%)
Potassium
1100mg
(23%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
1049IU
(21%)
Vitamin C
97mg
(108%)
Calcium
97mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 621
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 60g | 20% |
| Protein | 30g | 60% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 62mg | 21% |
| Sodium | 1094mg | 46% |
| Potassium | 1100mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 97mg | 108% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.