Description
This honey glazed salmon bowl is what weeknight dreams are made of – sticky-sweet, tender salmon on a bed of fluffy rice with all the fixings. Your dinner plans just got an upgrade.
Ingredients
Scale
- 4 salmon fillets (6 oz/170g each), skin-on
- 3 tablespoons honey
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes (optional)
- 2 cups jasmine or brown rice, uncooked
- 1 large avocado, sliced
- 2 cups edamame, shelled and cooked
- 1 cup carrots, julienned or shredded
- 1 cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Lime wedges for serving
Instructions
- Rinse rice until water runs clear, then cook according to package instructions. Fluff with a fork when done.
- Whisk together honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes in a small bowl.
- Pat salmon fillets dry and season lightly with salt and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes.
- Flip salmon, reduce heat to medium, and pour the honey glaze over the fish.
- Continue cooking for 3-4 minutes while occasionally spooning glaze over salmon until fish is cooked through and glaze has thickened.
- Divide cooked rice among four bowls, top with glazed salmon fillets.
- Arrange avocado slices, edamame, carrots, and cucumber around the salmon.
- Drizzle remaining glaze from the pan over the bowls.
- Sprinkle with green onions and sesame seeds, serve with lime wedges.