Honey Garlic Salmon with Pineapple Fried Rice

Instructions

Step 1. Pat the salmon fillets dry and season both sides with salt and black pepper.

Step 2. In a small saucepan, combine honey, soy sauce, garlic, lemon juice, ginger, and butter.

Step 3. Bring the mixture to a gentle simmer over medium heat.

Step 4. Mix the cornstarch and water in a small bowl and stir into the sauce. Cook until thickened, then remove from heat.

Step 5. Heat olive oil in a large skillet over medium-high heat.

Step 6. Cook the salmon fillets for 4–5 minutes per side, or until cooked through and lightly caramelized.

Step 7. Brush or spoon the honey garlic glaze over the salmon and cook for 1 additional minute.

Step 8. Remove the salmon from the skillet and keep warm.

Step 9. In a large wok or skillet, heat vegetable oil and sesame oil over medium-high heat.

Step 10. Add the beaten eggs and scramble until just cooked.

Step 11. Stir in the mixed vegetables and cook for 2–3 minutes.

Step 12. Add the chilled rice and break apart any clumps while stir-frying.

Step 13. Mix in the pineapple chunks, soy sauce, garlic powder, and black pepper.

Step 14. Cook for 3–4 minutes until everything is heated through.

Step 15. Stir in the sliced green onions and remove from heat.

Step 16. Serve the honey garlic salmon alongside the pineapple fried rice.

Step 17. Garnish with additional green onions and sesame seeds before serving.

Storage and Reheating Tips

Store leftover salmon and fried rice separately in airtight containers in the refrigerator for up to 3 days.

Reheat the salmon gently in a 325°F (165°C) oven for 8–10 minutes or until warmed through.

Reheat the fried rice in a skillet over medium heat with a splash of water to restore moisture.

Freeze the fried rice for up to 2 months in freezer-safe containers.

For best flavor and texture, consume the salmon within 2 days of cooking.