Soy-Lime Leaf Glazed Salmon with Lime Sushi Rice
This is a dish for teriyaki salmon lovers, and for anyone else who enjoys the combination of smoky grilled fish with a tart-sweet glaze. Here, the traditional teriyaki orange flavoring is replaced with lime, and the fish is served with lime-spiked rice. This is delicious-and incredibly easy to make.
4 salmon fillets, 6 to 8 ounces each, preferably center-cut, with skin
Kosher salt and freshly ground black pepper to taste
1/4 cup Soy-Lime Leaf Syrup
2 cups cooked sushi rice
Juice of 3 limes
2 tablespoons minced fresh chives
- If your broiling element is in the oven, place a heavy baking sheet on an oven rack and preheat. Otherwise, preheat the broiler with an unperforated broiling tray in place.
- Lightly season the salmon with salt and pepper. Spray the hot baking sheet with nonstick cooking spray and place the salmon, flesh side down, on the sheet. Broil the salmon until crispy and colored, 4 to 5 minutes. Turn and using a pastry brush, brush the top and sides of the salmon with some of the syrup and continue broiling until done, 4 to 5 minutes for medium-rare.
- Meanwhile, in a medium bowl, combine the hot rice with the lime juice and chives, and mix gently. Mound some rice on each serving plate. Brush the salmon with some of the remaining syrup and, using a metal spatula, place it on top of the rice. Drizzle with the remaining syrup and serve.