HONEY SOY SALMON BOWL | 30 Minutes Meals | EP 1

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is a lower glycemic option, while brown sugar is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Trout offers a similar flavor profile, while tilapia is a budget-friendly alternative.

Rinse and scrub rice two to three times until the water runs clear.

Use a Zojirushi rice cooker to cook the rice (note: it takes about an hour).

Pat salmon fillets dry and cut into one inch cubes.

In a large bowl, combine salmon cubes with 1/3 cup soy sauce, 1/3 cup honey, 4 to 5 minced garlic cloves, a couple teaspoons of minced ginger, 1 teaspoon onion powder, and 1 tablespoon crushed red pepper flakes. Mix gently to incorporate.

Prepare toppings: slice green onions, prepare spicy mayo by combining 1/2 cup QP Mayo with 1/4 cup Sriracha, and chop cucumber into 2 to 3 inch batonets or matchsticks.

Slice avocado in half, remove the seed, peel, and slice into eighth of an inch sections.

In a non-stick pan over medium heat, cook the salmon cubes with the marinade for about 2 to 3 minutes on the first side, then flip and cook for another 2 to 3 minutes. Turn the heat down and pour some sauce over the salmon cubes.

Assemble the honey soy salmon bowl by packing rice into a small bowl, inverting it into a larger bowl, and adding salmon, sliced avocado, sliced cucumber, sliced green onion, spicy mayo, sesame seeds, and optionally spicy chili crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens