Honey-Soy Salmon Bowls with Rice and Cucumber
Sticky honey-soy salmon over rice with cool cucumber. Fast enough for a busy night, balanced enough for the week plan.
30 mins
6 servings
Ingredients
- 2 ¼ pounds Salmon
- 1 ½ English Cucumber
- 3 cloves of Garlic
- 1 ½ teaspoons Ginger
- 3 Scallions
- 1 ½ cups Jasmine Rice
- ¼ cup + 2 tablespoons Low-Sodium Soy Sauce
- 1 ½ tablespoons Rice Vinegar
- 1 ½ tablespoons Neutral Oil
- 1 tablespoon Sesame Oil
- 1 ¾ tablespoons Sesame Seeds
- 3 tablespoons Honey
- ⅜ 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.
