Honey Garlic Soy Salmon Rice Bowls

• 1 ½ cups jasmine rice
• 3 cups water
• 4 salmon fillets (6 oz each)
• ¼ cup honey
• ¼ cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• Cooking spray

Steps

1. 1 Rinse the jasmine rice and cook according to package instructions using 3 cups of water.
2. 2 While the rice cooks, whisk together honey, soy sauce, minced garlic, sesame oil, rice vinegar, and ginger in a small bowl.
3. 3 Season the salmon fillets with salt and pepper.
4. 4 Heat a large skillet over medium-high heat and spray with cooking spray.
5. 5 Add the salmon fillets skin-side down and cook for 4-5 minutes, then flip and brush generously with the honey-soy mixture.
6. 6 Continue cooking for another 3-4 minutes until the salmon is cooked through and glazed.
7. 7 In a separate pan, quickly stir-fry the broccoli and red bell pepper until tender-crisp.
8. 8 To serve, divide the rice among four bowls, top with a salmon fillet, and add the stir-fried vegetables.
9. 9 Drizzle extra honey-soy sauce over the top and garnish with green onions and sesame seeds.

Equipment

• Large skillet
• Medium saucepan
• Whisk
• Cutting board and knife

Variations

• Substitute cod or tilapia for salmon for a different flavor profile.
• Add edamame beans to the veggie mix for extra protein.

Substitutions

• Use brown rice instead of jasmine rice for a whole grain option.
• Coconut aminos can replace soy sauce for a gluten-free alternative.

Pairings

• A glass of chilled sauvignon blanc complements the flavors beautifully.
• Finish with a warm slice of ginger cake for dessert.

Nutrition

Tips

• For extra flavor, marinate the salmon in half of the honey-soy mixture for 20 minutes before cooking.
• If you prefer crispy salmon skin, start with the skin-side up and cook until crispy before flipping.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven or microwave.

Serving Suggestions

• Serve with a side of miso soup for a complete meal.
• Pair with a crisp cucumber salad for a refreshing contrast.

FAQ