2 salmon fillets (wild Alaskan, 85–113 g each)
10 ml ground ginger
44 ml low-sodium soy sauce
1 garlic clove, minced
10 ml dark brown sugar
2.5 ml chili flakes
1 green onion or shallot, sliced
Salt and pepper, to taste
Brown rice (uncooked)
Place steamer basket on plate (to catch any drippings). Mix ginger, soy sauce, garlic, dark brown sugar, and chili flakes. Rub fish fillets with mixture and place in refrigerator to marinate for approximately 30 minutes.
Measure brown rice and water according to desired servings/package directions. Chicken or vegetable stock/broth may also be substituted for water.
Set Cooker: Whole Grain—after approximately 30–35 minutes, lift cover and add steamer basket with salmon fillets.
Cook an additional 8–10 minutes or until salmon flakes easily with a fork. Serve salmon over rice and sprinkle with sliced green onion.