Description
Delicious Hot Honey Salmon Bowls are a vibrant symphony of flavors and textures, featuring perfectly flaky, sweet, and spicy salmon nestled over fluffy rice with a medley of fresh veggies. They’re deceptively simple to make and utterly irresistible, making them a guaranteed hit for any meal.
Ingredients
Hot Honey Salmon
3 Tbsp. seasoned rice vinegar
2 Tbsp. lower-sodium tamari (sub soy sauce)
2 Tbsp. honey
2 Tbsp. chili-garlic sauce (such as sriracha)
1 tsp. granulated garlic (or garlic powder)
1 1/2 lbs. skinless salmon fillet, cut into 1-inch cubes
Coconut-Lime Rice
1 1/2 cups long-grain white rice (I use jasmine), rinsed
1 (13.5-oz.) can lite coconut milk
1 1/2 cups water
3/4 tsp. kosher salt
Zest of 1 lime (reserve juice for mango salad)
Mango-Cucumber Salad
1/2 cup shaved or very thinly sliced red onion
2 Tbsp. seasoned rice vinegar
1/4 tsp. kosher salt (or more to taste)
1 ripe yellow mango, peeled and thinly sliced
2 Persian cucumbers, shaved or thinly sliced
1 medium ripe avocado, peeled and cubed
1/3 cup coarsely chopped fresh cilantro
2 to 3 Tbsp. chopped fresh mint leaves
1 to 2 Tbsp. fresh lime juice (from 1 lime)
Instructions
1. Marinate Salmon. Whisk together seasoned rice vinegar, tamari, honey, chili-garlic sauce, and garlic in a bowl. Set aside 2 tablespoons of this mixture for drizzling later. Toss the salmon cubes in the remaining marinade and let sit for 15 to 20 minutes.
2. Cook Rice. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes until tender and liquid is absorbed. Let it stand covered for 10 minutes, then stir in lime zest.
3. Pickle Onions. Toss thinly sliced red onions with seasoned rice vinegar and kosher salt in a bowl. Let sit for 10 to 15 minutes to soften.
4. Broil Salmon. Arrange the marinated salmon cubes on a parchment-lined baking sheet. Broil about 6 inches from the heat source for 8 to 9 minutes, turning the pan halfway through, until the salmon is opaque and has caramelized edges. Discard the remaining marinade.
5. Mix Mango Salad. Add sliced mango, cucumbers, avocado, cilantro, mint, and lime juice to the bowl with the softened red onions. Toss gently to combine.
6. Assemble Bowls. Spoon the coconut-lime rice into bowls. Top with the broiled hot honey salmon and the mango salad. Drizzle with the reserved hot honey sauce.
Notes
Salmon is cooked when it’s opaque and flakes easily with a fork. Be careful not to overcook it, as it can become dry. Thicker fillets will take longer.
For that perfect crisp-tender bite, don’t overcook the broccoli. It should still have a slight bite to it.
If your hot honey glaze seems too thick, you can add a tiny splash of water or more lime juice to thin it out slightly before brushing on the salmon.
Try to cut your red bell pepper into uniform slices so they cook or soften evenly.
- Prep Time: 25 minutes
- Category: Main Course
- Cuisine: Asian-inspired