Honey Garlic Salmon Rice Bowl

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories, while maple syrup is a budget-friendly sweetener.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a leaner fish option, while canned salmon offers significant savings.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a protein-rich alternative, while white rice is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is a cost-effective cooking oil.

Add 2 cups of long grain white rice or basmati rice to a large bowl and fill it with water.

Stir the rice around and drain it by pouring the water out of the side of the bowl.

Add more water and repeat this process a few more times to remove excess starch from the rice.

In a medium saucepan over medium high heat, combine 1 1/4 cups of water, 1 can of full fat coconut milk, and 1 teaspoon of kosher salt. Bring it to a boil.

Add the rinsed rice to the saucepan, stir once, then reduce the heat to medium low and cook covered for about 20 minutes.

In a medium bowl, prepare the Cucumber avocado salad by adding 2 diced avocados, 1 diced English cucumber, 1/4 cup finely sliced onion, 2 tablespoons of lime juice, and 2 tablespoons of finely chopped cilantro. Stir and set aside to marinate.

Cut 4 (4-ounce) salmon fillets into bite-sized pieces, about 1 inch cubes.

In a medium bowl, whisk together the sauce: 1/3 cup tamari, 3 tablespoons honey, 2 tablespoons sesame oil, 1 teaspoon fresh grated ginger, 1 tablespoon sriracha, and 1 teaspoon salt.

In a large skillet over medium high heat, add 1-2 tablespoons of olive oil or avocado oil and heat until shimmering.

Add the cubed salmon skin side down and sear for 2-3 minutes until crisp. Flip the salmon over and add 6 cloves of minced garlic, stirring until fragrant for 1-2 minutes.

Pour the prepared sauce over the salmon and continue cooking for 1-2 more minutes or until the internal temperature of the salmon reaches 135°F.

Remove the salmon to a clean cutting board, plate, or bowl, then lower the heat to medium low and whisk the sauce, allowing it to simmer for 3-4 more minutes to thicken.

Fluff the coconut rice with a fork and place your desired amount in the bottom of a serving bowl.

Add the sticky honey garlic salmon on top of the rice, then spoon a few tablespoons of the thickened sauce over the salmon.

Add a generous helping of the Cucumber avocado salad atop the salmon and garnish with sesame seeds and green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens