Description
Honey Garlic Salmon Rice Bowls are a flavorful and wholesome meal featuring tender salmon coated in a sweet and savory honey garlic sauce, served over aromatic coconut rice and topped with a refreshing cucumber avocado salad. This easy one-pan main course strikes the perfect balance of taste, nutrition, and simplicity, making it ideal for a healthy weeknight dinner.
Ingredients
Units
Scale
Coconut Rice
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk
- 1 1/4 cups water
- 1 teaspoon kosher salt
Honey Garlic Salmon
- 1/3 cup tamari or coconut aminos
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon salt
- 6 cloves minced garlic
- 2–3 tablespoons olive oil or avocado oil
- 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes
Cucumber Avocado Salad
- 2 avocados, diced
- 1 English cucumber, sliced into half moons
- 1/4 cup thinly sliced red onion
- 2 tablespoons lime juice (about 1/2 lime)
- 2 tablespoons chopped cilantro
Toppings
- Green onion, sliced
- Sesame seeds
- Spicy mayo (optional, see notes)
Instructions
- Rinse the Rice: Add the rice to a bowl and fill with water, then drain to rinse it. This helps remove excess starch for fluffier rice.
- Cook the Coconut Rice: Combine coconut milk, water, and salt in a pot over high heat and bring to a boil. Add the rinsed rice, stir once, reduce heat to medium-low, and cover. Cook for 20 minutes until the liquid is absorbed and the rice is tender. Set aside, fluffing with a fork.
- Prepare the Cucumber Avocado Salad: In a medium bowl, toss together diced avocado, sliced cucumber, red onion, lime juice, and chopped cilantro. Cover and refrigerate until ready to serve.
- Cube and Season the Salmon: Pat salmon filets dry with a paper towel and cut into bite-sized cubes. In a large bowl, whisk together tamari, honey, sesame oil, grated ginger, sriracha, and salt. Set aside.
- Cook the Salmon: Heat olive oil or avocado oil in a large skillet over medium-high heat. Add cubed salmon, skin-side-up, and cook for 2-3 minutes until the skin crisps. Flip the salmon pieces, and cook an additional minute or until the salmon releases easily.
- Add Garlic and Sauce: Add minced garlic to the pan and sauté for 1-2 minutes until fragrant. Pour in the prepared sauce mixture and cook for another 2 minutes, or until the salmon reaches an internal temperature of 135°F.
- Thicken the Sauce: Remove the salmon to a plate. Lower heat to medium-low, add 1-2 tablespoons water to the pan, and whisk to bring the sauce together. Simmer for 3-4 minutes to thicken, or add a cornstarch slurry (2 teaspoons cornstarch mixed with water) for a thicker consistency.
- Assemble the Bowls: Build each bowl with a layer of coconut rice, top with honey garlic salmon and sauce, spoon on cucumber avocado salad, and finish with green onion, sesame seeds, and spicy mayo if desired.
Notes
- For skinless salmon, simply remove the skin with a sharp knife or kitchen shears before cutting into cubes.
- Customize your toppings with extra herbs, sliced radishes, or shredded carrots as desired.
- For spicy mayo, mix 1/4 cup mayonnaise with 1-2 teaspoons sriracha and a squeeze of lime juice.
- If short on time, prepare the salad and sauce while the rice cooks for efficiency.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 13g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 63mg
