Salmon has many health benefits but I won’t get into all of that. What I can say is that salmon is delicious when cooked right. In my opinion, salmon should be cooked to no more that 140F which is medium. Before you say, “That’s too undercooked” try the recipe as is. You can always cook an item longer if needed but can’t fix an overcooked item.

Prep Time: 15 mins + 6 hours marinating
Cook Time: 20- 25 mins
Serving Size: 2-3

Ingredients:
1 lb Fresh Salmon
2 cups uncooked Jasmine Rice, cooked as directed on packaging
1 lb Fresh Asparagus, washed and ends clipped
1 clove Garlic, chopped
1 tbsp Olive Oil
Marinade
2 tbsp Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Ground Ginger
1 tbsp Hoisin Sauce
1 tbsp Red Chili Flakes
1 tsp Garlic Powder
1/4 cup Brown Sugar
Spices
Kosher Salt, to taste
Black Pepper, to taste
Garnish
Green Onion, sliced
Lime, sliced (Optional)

Marinade/ Salmon Prep
In a bowl, combine all ingredients for marinade. Whisk until brown sugar has somewhat dissolved. Cut salmon into three equal fillets. Each filled should weigh about 5 ounces. If salmon still has skin, it can carefully be removed or stay intact during cooking. To remove, carefully slice between skin and meat while pulling to loosen.

Place salmon in a container with lid and pour marinade over fish. Make sure each fillet is coated before placing lid. Refrigerate for a minimum of 6 hours but no more that 24 hours.

Cooking
Preheat oven to 350F or Air Fryer to 315F. Remove salmon from marinade and place on a non stick or lightly oiled baking pan. Season with spices and bake uncovered for 15- 20 minutes or until salmon reaches 135 F. Remove from oven and allow to rest for 3- 5 minutes. Carryover cooking will allow for internal temp to reach 140 F while resting.

Cook rice and prep asparagus while salmon is cooking. Place asparagus in a baking dish. Add olive oil, garlic, spices and toss asparagus. Place in oven, bake for 10- 15 minutes or until tender. Use a small saucepan over medium heat, add leftover marinade and bring to a slight boil. Lower heat and simmer until thickens.

Plating
Place rice on one side of plate while spreading out. Asparagus should be plated on opposite side. Place salmon on top of rice, using a spoon, drizzle some glaze over salmon. Sprinkle dish with sliced green onion, add a lime and serve.

Happy Eating!!!