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–+ servings

Maple Aleppo Glazed Salmon and Crispy Sheet Pan Rice

Sticky maple, slow heat, and golden, crispy rice—this sweet and spicy sheet pan salmon is simple to make, yet quietly spectacular.
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Servings 4
Calories 541 kcal

Equipment

  • 1 9x13 inch sheet pan

Ingredients
  

For the Crispy Rice

  • 1 Tablespoon avocado or vegetable oil, for pan
  • 3 cups cold, cooked short grain rice, like sushi rice
  • 1 Tablespoon avocado or vegetable oil, for rice
  • 2 Tablespoons soy sauce
  • 2 Tablespoons fresh lime juice
  • 3 green onions

For the Salmon

  • 780 grams skin on salmon fillet, cut into 4 portions
  • 2 Tablespoons soy sauce
  • 4 Tablespoons maple syrup
  • 1 teaspoon Aleppo pepper

For Garnish

  • 2 wedges fresh lime
  • 2 Tablespoons cilantro, chopped
  • reserved sliced dark green onion tops
  • 1 Tablespoon toasted sesame seeds

Instructions
 

For Crispy Rice

  • Pour 1 Tablespoon of avocado oil onto a 9x13 rimmed sheet pan and place on lower rack of your oven. Preheat oven to 425°F.
  • Thinly slice green onions, separating the dark green tops for garnish.
  • In a large bowl, combine the cooked rice, white and light green onion parts, 1 tablespoon avocado oil, soy sauce, and lime juice. Wet hands with cold water and mix until well combined.
  • Once oven is preheated, remove sheet pan and spread rice mixture into an even layer. Return pan to oven and bake for 15–20 minutes, until rice begins to crisp and turn golden around the edges.

For the Salmon

  • In a small skillet, combine soy sauce, maple syrup, and Aleppo pepper. Cook over medium heat for 2–3 minutes, until mixture thickens slightly. Remove from heat.
  • After rice has baked for 15–20 minutes, remove sheet pan from oven. Place salmon fillets, skin-side down, on top of the rice. Spoon glaze over the salmon.
  • Return sheet pan to oven and bake for another 10–12 minutes, until salmon is cooked through.
  • Garnish with lime wedges, chopped cilantro, reserved sliced green onion tops and toasted sesame seeds.

Notes

It is important to start with cold, cooked rice for this recipe as it has had time to dry out and will resist clumping .It will crisp up perfectly  on the hot sheet pan.
Sushi, or any short grain rice, works best for this recipe as long grain rice can dry out more quickly than it's short grained sister. For 3 cups cooked leftover cold rice, you will need to start with 1.5 cups of dry rice. 

Nutrition

Calories: 541kcalCarbohydrates: 42gProtein: 43gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 107mgSodium: 601mgPotassium: 1084mgFiber: 1gSugar: 6gVitamin A: 330IUVitamin C: 2mgCalcium: 76mgIron: 3mg
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