Soy-Honey Glazed Salmon with Cilantro-Lime Rice

by | May 30, 2018 | #sponsored, Arkansas, Entrees, Main Dishes

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Disclosure: This year I am serving as a Brand Ambassador for the Arkansas Soybean Promotion Board and will be sharing the #ARSoyStory and will be highlighting the partner restaurants for the #Kitchen|FieldsTableTour 2018. All opinions are my own.  #ARSoyStory #ARSoySupper

We eat lots of fish, especially salmon, at our house so I’m always looking for new ways to prepare it. Hubby keeps our freezer full of crappie which he catches at the lake and that usually means “fish fry.” Know what I mean? But…in an effort to control the fried foods served on our menu, I avoid that except for a couple of times a year. Otherwise, our fish is usually smoked or grilled.

We really enjoy this oven-prepared Soy-Honey Glazed Salmon which I often serve over Cilantro-Lime Rice. Both are light yet full of flavor. Paired with a crisp salad of lettuce, cucumbers and radishes with a light vinaigrette, you’ve got a full meal that won’t leave you longing for more. Or sometimes if I’m grilling the salmon outside, I’ll toss on some baby bok choy and drizzle it with some DeNigris Balsamic Glaze. Easy peasy!

I prefer using wild-caught salmon when I can afford it. However, I’m not opposed to using quality farm-raised salmon either. I do think the wild caught is more flavorful though.

Soy Sauce is a highly flavored extract of fermented soybean curd and is used as a condiment in many Asian cuisines. I’m sure you’ve encountered soy sauce before. It’s really an all-purpose seasoning that I use in a wide variety of dishes. Try a splash in your beef stew or use it to tenderizing marinade for a steak.

Making soy sauce is certainly not something I’m going to try to make at home since it requires a long, involved fermentation process. Sometimes you just gotta’ leave those things to the pros, y’all.

Types of Soy Sauce

Light soy sauce is thin, brown liquid and is what most Americans refer to as regular soy sauce. It is a good all-purpose seasoning and condiment.
Dark soy sauce has had molasses or caramel added after the brewing process. This thickens the sauce slightly resulting in a sweeter, more complex flavor. Salt is an important component in the production of soy sauce because it acts as an antimicrobial agent. Most low sodium soy sauces are made using a method, which does not utilize bacterial and fungal cultures and therefore requires less salt. Tamari is made with only soybeans. It has a clean flavor and is a good one for those who are gluten intolerant.

Always store opened soy sauce in the refrigerator.

The Arkansas Soybean Promotion Board consists of soybean producers appointed by the governor and nominated by various producer organizations within Arkansas. Although board members contribute many hours of their time to administering the program, they serve without pay. Find out more about the work of the Board HERE.