Easy Salmon Recipe: Spiced Salmon on Sticky Rice with Honey Lemon Apples and Pomegranate

The hubby’s favorite fish is salmon so needless to write, I try and create a fair number of salmon recipes to give him dinners he will enjoy. The easy salmon recipe I am featuring today includes some specialty ingredients that can readily be substituted and I will be providing the equivalent products so no worries if you don’t have sticky rice on hand! I only did because a certain husband put it in my Christmas stocking!

I received free product from Pereg Natural.

ALL AMAZON PURCHASE LINKS ARE AFFILIATE LINKS WHICH MEANS IF YOU BUY ANYTHING THROUGH THEM I WILL RECEIVE A SMALL COMMISSION (AT NOT ADDITIONAL COST TO YOU)

Spiced Salmon with Honey Lemon Apples

Serves 2

• 2 6 oz salmon filets
• 1/4 cup Pereg Natural Sweet Chili Panko bread crumbs OR 1/4 cup Panko mixed with 1/2 tsp chile powder
• 1 TBS mayonnaise
• 1 tsp Pereg Natural Hawaij for Coffee OR a mix of 1/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cloves, and 1/4 tsp cardamom
• 1 TBS canola oil
• 2 cups cooked sticky rice or jasmine rice
• 1 medium apple cut into small dice
• 2 TBS honey
• 1 TBS fresh lemon juice
• 1/4 cup pomegranate seeds
• salt and pepper

• Preheat oven to 350°
• This is a good time to prepare your roasted vegetable, whatever you choose. I made roasted carrot slices. They cooked while the oven was preheating and with the fish finishing.
• Pat the salmon filets dry and sprinkle with salt
• If you are not using the Pereg Hawaij mix together the 1/4 tsp each of cinnamon, ginger, cloves and cardamom.
• Add the spices/spice mix to the mayonnaise and stir to combine
• Put the Pereg Sweet Chili panko in a small bowl. If not using, mix the regular panko and chili powder together. Set aside
• Heat a medium, oven proof fry pan over medium heat and add the canola oil

• Divide the mayo mix in half. Use each half to coat the salmon filets top and bottom. Do this one at a time and then coat the salmon in the panko bread crumbs.

• Place the coated salmon filets in the hot pan and cook for 2 minutes until the panko is just brown. Turn over and cook for 2 minutes
• Remove the pan to the oven to finish cooking the salmon. Time will depend on how thick your filets are, anywhere from 10 – 20 minutes. Watch so that the bottom does not burn. Mine took 10 minutes.
• While the fish is in the oven mix the honey and lemon with a pinch of salt. Add the diced apples.

To serve: Place 1 cup of rice on the plate, top with 1 salmon filet and 1/2 of apple mixture and 1/2 of pomegranate seeds. Add roasted vegetable.

How Was the Easy Salmon Recipe?

Well, I can tell you it was easy to make. As I have noted before, I do not like salmon so I had something else for dinner. The hubby loved this dish – he told me the combination of sweet and hot with crunchy, tart pomegranate was delightful. If he’s happy, I’m happy. It all came together very quickly and as I noted in the recipe instructions there are easy pantry substitutions for the ingredients that you might not have on hand. If you don’t have pomegranate or you want to make this at a different time of year you could use kiwi fruit to good effect.

To make the roasted carrots I just put the frozen carrots (how to freeze carrots) in a roasting pan with a little olive oil and salt and pepper. It’s that easy. They come out tasting yummy.

Spiced Salmon on Sticky Rice with Honey Lemon Apples and Pomegranate

Print Recipe

Pin Recipe

No reviews

An easy to make salmon recipe that hits on sweet and savory notes. I served it with roasted carrots but you can make any roasted vegetable

• Author: Patty @brokenteepee.com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 1x
• Category: Main Dish
• Method: Pan Fried/Oven Finished
• Cuisine: American10 min

Ingredients

Scale 1x2x3x

• 2 6 oz salmon filets
• 1/4 cup Pereg Natural Sweet Chili Panko bread crumbs OR 1/4 cup Panko mixed with 1/2 tsp chile powder
• 1 TBS mayonnaise
• 1 tsp Pereg Natural Hawaij for Coffee OR a mix of 1/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cloves, and 1/4 tsp cardamom
• 1 TBS canola oil
• 2 cups cooked sticky rice or jasmine rice
• 1 medium apple cut into small dice
• 2 TBS honey
• 1 TBS fresh lemon juice
• 1/4 cup pomegranate seeds
• salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

• Preheat oven to 350°
• This is a good time to prepare your roasted vegetable, whatever you choose. I made roasted carrot slices. They cooked while the oven was preheating and with the fish finishing.
• Pat the salmon filets dry and sprinkle with salt
• If you are not using the Pereg Hawaij mix together the 1/4 tsp each of cinnamon, ginger, cloves and cardamom.
• Add the spices/spice mix to the mayonnaise and stir to combine
• Put the Pereg Sweet Chili panko in a small bowl. If not using, mix the regular panko and chili powder together. Set aside
• Heat a medium, oven proof fry pan over medium heat and add the canola oil
• Divide the mayo mix in half. Use each half to coat the salmon filets top and bottom. Do this one at a time and then coat the salmon in the panko bread crumbs.
• Place the coated salmon filets in the hot pan and cook for 2 minutes until the panko is just brown. Turn over and cook for 2 minutes
• Remove the pan to the oven to finish cooking the salmon. Time will depend on how thick your filets are, anywhere from 10 – 20 minutes. Watch so that the bottom does not burn. Mine took 10 minutes.
• While the fish is in the oven mix the honey and lemon with a pinch of salt. Add the diced apples.

To serve: Place 1 cup of rice on the plate, top with 1 salmon filet and 1/2 of apple mixture and 1/2 of pomegranate seeds. Add roasted vegetable.

Notes

My photos only show one portion because that is all I made but I have doubled the ingredients so that the recipe makes two servings

I cooked the rice in an electric pressure cooker. I started it at the beginning of preparation and it was ready at serving time

Keywords: easy salmon recipe, spiced salmon, salmon recipe