Description
A delicious and healthy Honey Garlic Salmon Bowl featuring tender pan-seared salmon glazed with a sweet and savory honey garlic sauce, served over fluffy white rice with fresh julienned carrots, crisp cucumber slices, and baby spinach, topped with nutty sesame seeds for added flavor and texture.
Ingredients
Scale
Salmon and Sauce
- 2 skinless salmon fillets (about 1 pound)
- 3 tablespoons honey
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
Vegetables and Rice
- 2 cups cooked white rice
- 1 cup carrots, julienned
- 1 cup cucumber, spiralized or thinly sliced
- 1 cup baby spinach
- 1 teaspoon sesame seeds
Instructions
- Prepare Ingredients: Start by heating a nonstick skillet over medium heat. While the skillet warms up, mince the garlic, julienne the carrots, and spiralize or thinly slice the cucumber. If rice is not already cooked, cook 2 cups of white rice as per package instructions.
- Make the Honey Garlic Sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, and rice vinegar. Taste the mixture and adjust sweetness or saltiness to your preference.
- Cook the Salmon: Once the skillet is hot, drizzle in olive oil. Carefully place the salmon fillets skinless side down and cook for 3 to 4 minutes until lightly browned. Flip the salmon and pour the honey garlic sauce over it, allowing it to simmer for 2 to 3 minutes until the salmon is cooked through and the sauce slightly thickens.
- Assemble the Bowl: Remove the salmon from heat. In serving bowls, place cooked white rice as the base. Top with honey garlic salmon, then arrange julienned carrots, cucumber slices, and baby spinach around the salmon. Sprinkle with sesame seeds for a finishing touch.
Notes
- You can substitute white rice with brown rice or quinoa for a healthier option.
- Adjust the amount of honey or soy sauce to suit your taste preference for sweetness or saltiness.
- If you prefer a spicier version, add a pinch of red chili flakes to the sauce.
- Ensure the skillet is hot before adding salmon to get a nice sear and prevent sticking.
- Leftover salmon and veggies can be stored in an airtight container in the refrigerator for up to 2 days.
