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Salmon with Rice and Leek Marinade in Soy Sauce

Updated: Jun 28

  • Salmon with rice and leek marinade in soy sauce, I like to make this dish regularly. It is very healthy and rich in vitamins. The trick is that the vegetables are not cooked much with the marinade and that they are still crispy and organic, and there are more vitamins that have not evaporated through cooking. This way you enter the nutritional values of proteins and minerals B vitamins, Selenium and A and D vitamins what we need for one day. This is healthy food! Follow recipe.

Ingredients: simple, total time: 1 h, 2 serving

For Salmon:

  • 400 g of fresh salmon fillet

  • 30 g butter

  • 2 slices of lemon/ or orange, juice and grated peel 1/2

  • pinch of thyme

  • pinch of oregano

  • 1 teaspoon primrose leaves

  • 2 Tablespoons olive oil

  • salt to taste

For the Marinade:

  • 1 stalk of leek/ finely chopped

  • 1 carrot/ cut into thin rings

  • 1 green bell pepper/ chopped into thin sticks

  • 200 ml soy sauce

  • salt and pepper to taste

  • 2 Tbsp sesame seeds

  • 1/2 Tablespoon corn starch or flour


  • 1 Tablespoon oil

  • 1 cup of 200 ml of rice and

  • 3 cups water

  • a little salt


The first thing you will do is marinade

  1. Prepare all the vegetables. Chop all as described and put them to simmer in olive oil, add a little water as required, simmer for about 10–15 minutes no more.

  2. When is done, take the vegetables out of the pan. Place them in a bowl, add the soy sauce sesame seeds, stir and leave to cool (you can put marinade to stand 1 hour or overnight in the fridge, you can add pinch of salt, although there is no need because the soy sauce is already quite salty.)

  3. You will need cornstarch for later.

When you have finished, proceed to the processing of white rice

  1. Rinse the rice well in a strainer several times, I rinse it under the jet for about 5 minutes.

  2. Pour the oil into a medium saucepan on moderate heat to warm up, while you squeeze the rice.

  3. When the oil has warmed up, add the rice, stir it well for about 1–2 minutes.

  4. After that, add 1 cup of water in the pot, be sure to cover and stir.

  5. When the rice starts to swell, add 1 cups of water, cover, and stir.

  6. Insert the third cup when you see that the rice has already absorbed the water and cover the pot, and do not stir!!

  7. Let it cook for another 10 minutes.

  8. All in all, the rice should be cooked for about 25–30 minutes. You need to get snow rice.

  9. When the rice is done, turn off the heat.

Now get to work with the salmon

  1. Drizzle with olive oil, wait for the oil to heat up well.

  2. Put fresh salmon larger pieces on heated oil, season it with salt both side, lightly press it with a fork to catch the brown crust on one side, it will take you about 5 minutes for each side.

  3. Check with a fork if the salmon has turned brown, if so, turn it over add the butter. Then immediately add a grated the orange peel, pour a little juice over the salmon and let it fry, add the oregano and thyme.

  4. When it is baked on both sides, sprinkle the chopped primrose well at the end and turn off the heat.

Now make the marinade

  1. Take the marinade out of the fridge.

  2. Pour about 70 ml of marinade into one cup and stir with cornstarch.

  3. In the same pan where you baked the salmon, add the marinade and let it heat up. As soon as the marinade starts to simmer, add the cornstarch mixed with a little marinade and stir, cook until you get a satisfactory density of the marinade. When it's over, turn off the fire.

  4. Serve warm in a plate, salmon and rice, pour the marinade over the rice and enjoy this wonderful dish.

Buon appetito!

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