Zingy Mustard Soy Salmon
with Pickled Scallions, Ginger Rice & Citrus Carrots
Zingy Mustard Soy Salmon
Tender salmon gets a bright, savory glaze with mustard and soy, then pairs with tangy pickled scallions, fragrant ginger rice, and sweet citrus carrots.
Ingredients
For 2 servings
- 12 ounce Carrots
- 1 thumb Ginger
- ½ cup Jasmine Rice
- 1 unit Lime
- 10 ounce Salmon
- 2 unit Scallions
- 1 tablespoon Sesame Seeds
- 1 teaspoon Sriracha
- 8 tablespoon Teriyaki Sauce
- 5 teaspoon White Wine Vinegar
Additional Ingredients
- 3 tablespoon Butter
- Pepper
- Salt
- 1 tablespoon Vegetable Oil
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories930
Protein34g
Carbs84g
Fat50g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🐟Fish🥛Milk🌱SoySwaps and substitutions
For fish-free meals, swap the salmon for firm tofu or tempeh and keep the same bold sauce style. For soy-free or lower-sodium needs, use coconut aminos in place of the soy-based sauce; for sesame allergies, skip the seed topping.
What to serve with it
Serve with a crisp cucumber salad, steamed greens, or a simple edamame side to balance the rich salmon and bright citrus notes. A cold lager, dry riesling, or sparkling water with lime also fits the tangy, savory profile.
