Description
Honey Garlic Salmon Rice Bowls offer a flavorful, complete meal featuring tender salmon coated in a sweet and savory sauce, served over fluffy coconut rice with a fresh cucumber avocado salad. This recipe is simple enough for new cooks to master.
Ingredients
- Coconut Rice: 2 cups basmati or long grain white rice
- 1 can full fat coconut milk
- 1 1/4 cups water
- 1 teaspoon kosher salt
- Honey Garlic Salmon: 1/3 cup tamari or coconut aminos
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon salt
- 6 cloves minced garlic
- 2-3 tablespoons olive oil or avocado oil
- 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes
- Toppings: green onion, sesame seeds, and spicy mayo
- Cucumber Avocado Salad: 2 avocados, diced
- 1 English cucumber, sliced into half moons
- 1/4 cup thinly sliced red onion
- 2 tablespoons lime juice (about 1/2 a lime)
- 2 tablespoons chopped cilantro
Instructions
- Rinse the rice: Add the rice to a bowl, fill with water, and drain to rinse.
- Cook the rice: Combine water, salt, and coconut milk in a pot over high heat and bring to a boil. Add the rice, stir once, then reduce heat to medium-low and cook covered for 20 minutes.
- Prepare the salad: In a medium bowl, toss avocado, cucumber, red onion, lime juice, and cilantro. Refrigerate.
- Make the sauce base: Pat salmon dry with paper towel and cut into bite-sized pieces. In a large bowl, whisk together tamari, honey, sesame oil, ginger, sriracha, and salt.
- Cook the salmon: Heat olive or avocado oil in a large skillet over medium-high heat. Add cubed salmon, skin-side-up, and cook 2-3 minutes until crisp. Flip and cook another 1-2 minutes until it releases easily.
- Add garlic and sauce: Add minced garlic and cook for 1-2 minutes. Pour in sauce and cook for 2 more minutes, or until salmon reaches an internal temperature of 135°F.
- Thicken the sauce: Remove salmon and reduce heat to medium-low. Add 1-2 tablespoons of water to the sauce and whisk together. Simmer for 3-4 minutes to thicken. Add a cornstarch slurry (2 teaspoons cornstarch with water) if you want a thicker sauce and simmer.
- Assemble: Assemble bowls with coconut rice, salmon, sauce, avocado salad, and optional sriracha mayo.
Notes
- Sriracha Mayo: Mix 1/2 cup Japanese mayo, 2 tablespoons sriracha, and 1 teaspoon honey.
- Salmon Skin: You can leave the skin on, remove it after cooking, or have your butcher remove it beforehand.
- Buying Salmon: Frozen filets are often fresher than counter salmon.
- Air Fryer Salmon: Toss salmon in the sauce and air fry at 390°F for 6-8 minutes, or until salmon reaches 135°F. Drizzle extra sauce before serving.
- Oven Method: Toss salmon with sauce, spread on a parchment-lined baking sheet, and bake at 450°F for 6-8 minutes until 135°F internal temperature.
- Storage: Store leftovers in an airtight container in the refrigerator up to 4 days. Omit avocado for meal prep until serving time.
- Low Carb: Substitute cauliflower rice and reduce honey for lower carbs and calories.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion