Description
This Honey Garlic Salmon Rice Bowls recipe combines tender, pan-seared salmon glazed with a flavorful honey garlic sauce, served over fluffy coconut rice with a refreshing cucumber avocado salad. The dish is easy to prepare in under 30 minutes and perfect for a nutritious weeknight dinner packed with vibrant flavors and contrasting textures.
Ingredients
Scale
Rice and Coconut Milk
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk (about 13.5 oz)
- 1 1/4 cups water
- 1 teaspoon kosher salt
Honey Garlic Sauce
- 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
Salmon and Cooking Oil
- 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)
Instructions
- Rinse the Rice: Start by adding the rice to a bowl filled with water. Swirl gently and then drain the water. This rinsing process helps remove excess starch, resulting in fluffier cooked rice.
- Cook the Coconut Rice: In a pot, combine the coconut milk, water, and kosher salt. Bring this mixture to a boil over high heat. Once boiling, add the rinsed rice, stir once to combine, then reduce the heat to medium-low and cover the pot. Let it simmer gently for 20 minutes until the liquid is absorbed and rice is tender. Remove from heat and fluff the rice with a fork. Set aside.
- Prepare the Cucumber Avocado Salad: Toss together the diced avocado, cucumber slices, thinly sliced red onion, lime juice, and chopped cilantro in a medium bowl. Cover and refrigerate until ready to serve to let the flavors meld.
- Cube and Season the Salmon: Pat the salmon filets dry with paper towels. Cut them into bite-sized cubes. In a large bowl, whisk together tamari, honey, sesame oil, grated ginger, sriracha, and salt to create the sauce. Set this aside for later.
- Cook the Salmon: Heat the olive oil or avocado oil in a large skillet over medium-high heat. Place the cubed salmon into the pan skin-side-up. Cook for 2 to 3 minutes until the skin crisps up beautifully. Flip the salmon cubes and cook an additional minute or until the salmon releases easily from the pan.
- Add Garlic and Sauce: Add the minced garlic to the skillet and sauté for 1 to 2 minutes until aromatic. Pour in the pre-mixed sauce and continue cooking for 2 more minutes or until the salmon reaches an internal temperature of 135°F, allowing the sauce to coat the salmon nicely.
- Thicken the Sauce: Remove the salmon to a plate. Lower the skillet heat to medium-low, add 1 to 2 tablespoons water to the pan, and whisk to combine any browned bits with the sauce. Let it simmer for 3 to 4 minutes to reduce and thicken. Optionally, add a cornstarch slurry (2 teaspoons cornstarch mixed with water) to achieve a thicker sauce consistency.
- Assemble the Bowls: To serve, layer the coconut rice at the base of each bowl. Top with honey garlic salmon and spoon over the sauce. Add a generous helping of the cucumber avocado salad. Garnish with sliced green onion, sesame seeds, and a drizzle of spicy mayo if desired for extra flavor and heat.
Notes
- For crispier salmon skin, ensure the skillet is hot before adding the salmon and avoid overcrowding the pan.
- The spicy mayo can be made by mixing mayonnaise with sriracha to taste.
- If you prefer a thicker sauce, the cornstarch slurry is recommended to prevent it from being too runny.
- Leftover rice and salad store well separately in airtight containers for up to 2 days.
- Use tamari for a gluten-free soy sauce alternative.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Asian-inspired
