Main course

Honey-Soy Salmon Bowls with Rice and Cucumber

Name: Honey-Soy Salmon Bowls with Rice and Cucumber
Total time: 30 min
Yield: 5 servings
Ingredients: 2 pounds Salmon; 1 ¼ English Cucumber; 2 ½ cloves of Garlic; 1 ½ teaspoons Ginger; 3 Scallions; 1 ¼ cups Jasmine Rice; ¼ cup + 2 tablespoons Low-Sodium Soy Sauce; 1 ¼ tablespoons Rice Vinegar; 1 ¼ tablespoons Neutral Oil; 2 ½ teaspoons Sesame Oil; 1 ½ tablespoons Sesame Seeds; 2 ½ tablespoons Honey; ⅓ teaspoon Salt

Credit: myDinnerPlan

Sticky honey-soy salmon over rice with cool cucumber. Fast enough for a busy night, balanced enough for the week plan.

30 mins 5 servings

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Ingredients

2 pounds Salmon
1 ¼ English Cucumber
2 ½ cloves of Garlic
1 ½ teaspoons Ginger
3 Scallions
1 ¼ cups Jasmine Rice
¼ cup + 2 tablespoons Low-Sodium Soy Sauce
1 ¼ tablespoons Rice Vinegar
1 ¼ tablespoons Neutral Oil
2 ½ teaspoons Sesame Oil
1 ½ tablespoons Sesame Seeds
2 ½ tablespoons Honey
⅓ teaspoon Salt

Directions

Cook jasmine rice according to package directions.
Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
Pat salmon dry and season lightly with a pinch of salt. Heat neutral oil in a large nonstick skillet over medium heat.
Place salmon skin-side down (if skin-on) and cook 4–5 minutes until the skin is crisp and the sides look cooked halfway up. Flip and cook 2–3 minutes more.
Pour half the sauce into the pan and spoon it over the fillets for 1–2 minutes until glazed and salmon flakes easily.
Remove from heat. Divide rice into bowls. Top with salmon, cucumber, green onions, a drizzle of remaining sauce, and sesame seeds or lime wedges if using.