Slow-Cooker Chili-Garlic Glazed Salmon with Brown Rice Salad
We created a brown rice salad to go with a simple chili-glazed salmon.
Keywords
- Fish & Seafood
- Slow Cooker
- Grains
- Main Courses
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Cooking tools:
- Slow cooker
- Parchment paper
- Mixing bowl
- Paring knife
- Spatula
- Whisk
- Fork
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Kettle
- Serving platter
- Pastry brush
- Plate
Ingredients
- 1⅔ cups boiling water
- 1½ cups instant brown rice
- 3 tablespoons vegetable oil
- Salt
- pepper
- 4 scallions, white parts minced, green parts sliced thin on bias 1/2 inch thick
- 3 tablespoons toasted sesame oil
- 2 tablespoons Asian chili-garlic sauce
- 2 tablespoons honey
- 4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
- 2 oranges
- 1/4 cup rice vinegar
- 1 teaspoon grated fresh ginger
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