A balanced, flavorful meal featuring sweet-savory glazed salmon paired with lighter shrimp fried rice packed with vegetables and protein.
Servings
4 servings
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)
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
Instructions
Part 1: Prepare the glaze
In a small bowl, whisk together:
- Soy sauce
- Honey
- Rice vinegar
- Sesame oil
- Garlic
- Ginger
- Sriracha
Set aside.
Part 2: Cook the salmon
1. Season
Pat salmon dry with paper towels.
Season lightly with salt and pepper.
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.
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.
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.
2. Cook shrimp
Add shrimp to the pan.
Cook 1–2 minutes per side until pink and opaque.
Remove and set aside.
3. Sauté vegetables
Add:
- Onion
- Garlic
- Peas and carrots
- White parts of green onions
Cook 3–4 minutes until softened.
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.
5. Finish
Return:
- Eggs
- Shrimp
Add green onion tops.
Toss everything together and cook 1 more minute.
Taste and adjust seasoning.
To Serve
Plate fried rice first, then top or serve alongside glazed salmon.
Garnish with:
- Sesame seeds
- Extra green onions
- Lime wedges
- Chili flakes
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
Storage
- Refrigerate up to 3 days
- Reheat gently in skillet or microwave
- Fried rice reheats best with a splash of water
Optional Variations
Spicy version
Add:
- More sriracha
- Chili crisp
- Jalapeños
Extra vegetables
Add:
- Bell peppers
- Edamame
- Mushrooms
- Bok choy
