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sweet and sour salmon with brussels sprouts and rice in a bowl.
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5 from 3 votes

Sweet and Sour Salmon with Brussels Sprouts

This sweet and sour salmon is made with seared salmon, an easy, homemade sauce, rice and pan-seared brussels sprouts.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Chinese
Diet: Gluten Free
Servings: 2 people
Calories: 621kcal
Author: Sarah Trenalone

Ingredients

Rice:

Sweet + Sour Sauce

Fish + Vegetables:

  • 8 ounces salmon thawed, pin bones removed
  • pinch sea salt
  • 2 tablespoons olive oil, divided
  • ½ pound brussels sprouts, quartered Or use sliced zucchini (in summer) or halved bok choy (summer or fall)

Instructions

Make Rice:

  • Stovetop directions follow. Alternatively, use a rice cooker or Instant Pot to cook the rice, following the package or appliance directions for jasmine rice.
    Stovetop Directions:
    Add water and salt to a small saucepan.
    Bring to a boil over medium-high heat. Add the rice, return to a boil, then immediately lower heat to low.
    Cover pot and cook for 15 minutes minutes, and then remove from heat.
    If you've got the time, leave the rice covered for 10 more minutes to help prevent it from sticking to the saucepan.
    cooked jasmine rice in a saucepan.

Make the Sweet + Sour Sauce

  • Add all sweet and sour sauce ingredients to a small saucepan and whisk together.
    Heat over medium heat until the sauce begins to simmer, then continue simmering for about 3 minutes. Remove from heat.
    Simmer the Marinade

Cook the Brussels Sprouts + Salmon:

  • Pat fish dry and sprinkle with salt. Set aside.
    Pat the Fish Dry + Season
  • Heat a heavy pan on medium heat. Add oil to the pan. When the oil is hot, add the brussels sprouts in a single layer.
    Cook for about 4-5 minutes, stirring occasionally, until the vegetables begin to blacken.
    Remove the veggies from the pan and add the remaining oil.
    cooked brussels sprouts in pan.
  • Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)
    As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.
    Avoid touching the fish until the fish is ready to flip.
    Add Salmon to the Hot Pan
  • Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
    Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
    Flip the Salmon
  • Scoop the rice onto plates or bowls.
    Add the salmon and brussels sprouts. Generously spoon the sweet and sour sauce over the salmon, serving any remaining sauce on the side.
    sweet and sour salmon with brussels sprouts and rice in a bowl.

Nutrition

Calories: 621kcal | Carbohydrates: 60g | Protein: 30g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 62mg | Sodium: 1094mg | Potassium: 1100mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1049IU | Vitamin C: 97mg | Calcium: 97mg | Iron: 3mg