A balanced, flavorful meal featuring sweet-savory glazed salmon paired with lighter shrimp fried rice packed with vegetables and protein.

Servings

4 servings

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Ingredients

For the glazed salmon

• 4 salmon fillets (about 140–170 g each)
• Salt and black pepper, to taste
• 1 tsp olive oil

Glaze

• 3 tbsp low-sodium soy sauce
• 2 tbsp honey or sugar-free maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sriracha or chili garlic sauce (optional)

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For the shrimp fried rice

• 225 g shrimp, peeled and deveined
• 4 cups cooked cold brown rice or jasmine rice
• 2 eggs, lightly beaten
• 1 tbsp sesame oil or olive oil
• 3 green onions, sliced
• 1 small onion, diced
• 1 cup frozen peas and carrots
• 2 cloves garlic, minced
• 1 tbsp low-sodium soy sauce
• 1 tsp oyster sauce or hoisin (optional)
• Salt and pepper, to taste

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Instructions

Part 1: Prepare the glaze

In a small bowl, whisk together:

• Soy sauce
• Honey
• Rice vinegar
• Sesame oil
• Garlic
• Ginger
• Sriracha

Set aside.

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Part 2: Cook the salmon

1. Season

Pat salmon dry with paper towels.

Season lightly with salt and pepper.

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2. Sear

Heat 1 tsp olive oil in a large skillet over medium-high heat.

Place salmon skin-side down (if skin-on).

Cook for 4–5 minutes until crispy and mostly cooked through.

Flip carefully.

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3. Glaze

Pour the glaze into the pan.

Cook another 2–4 minutes, spooning glaze over the salmon until slightly sticky and caramelized.

Internal temperature should reach 63°C (145°F).

Transfer salmon to a plate.

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Part 3: Make the shrimp fried rice

1. Cook the eggs

In the same skillet or a wok, push residual glaze to one side and add a little oil if needed.

Pour in beaten eggs.

Scramble until just set, then remove and set aside.

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2. Cook shrimp

Add shrimp to the pan.

Cook 1–2 minutes per side until pink and opaque.

Remove and set aside.

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3. Sauté vegetables

Add:

• Onion
• Garlic
• Peas and carrots
• White parts of green onions

Cook 3–4 minutes until softened.

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4. Fry the rice

Add cold rice.

Break up clumps and stir-fry for 3–5 minutes until heated and lightly toasted.

Add:

• Soy sauce
• Oyster sauce or hoisin (if using)

Mix thoroughly.

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5. Finish

Return:

• Eggs
• Shrimp

Add green onion tops.

Toss everything together and cook 1 more minute.

Taste and adjust seasoning.

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To Serve

Plate fried rice first, then top or serve alongside glazed salmon.

Garnish with:

• Sesame seeds
• Extra green onions
• Lime wedges
• Chili flakes

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WW-Friendly Tips

• Use cooking spray instead of extra oil
• Choose cauliflower rice for a lower-point option
• Use sugar-free syrup instead of honey
• Increase vegetables to add volume without many points

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Storage

• Refrigerate up to 3 days
• Reheat gently in skillet or microwave
• Fried rice reheats best with a splash of water

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Optional Variations

Spicy version

Add:

• More sriracha
• Chili crisp
• Jalapeños

Extra vegetables

Add:

• Bell peppers
• Edamame
• Mushrooms
• Bok choy