Description
A delightful dish that combines sweet and savory flavors with crispy salmon and a rich honey garlic sauce.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups uncooked jasmine or white rice
- 2 cups broccoli, cut into florets
- 2 tablespoons sesame seeds for garnish
- 2 green onions, sliced for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.
- In a small bowl, whisk together the honey, minced garlic, and soy sauce. Set aside a small amount for drizzling later.
- In a separate pot, bring water to a boil. Add the broccoli florets and blanch for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- Pat the salmon fillets dry with paper towels and season with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy and golden brown.
- Carefully flip the salmon fillets and pour the honey garlic sauce over them. Cook for an additional 3-4 minutes, basting the salmon with the sauce until it is caramelized and cooked through. The internal temperature should reach 145°F (63°C).
- In serving bowls, place a generous scoop of fluffy rice at the bottom. Top with a salmon fillet or cut it into chunks for easier serving, drizzle with extra honey garlic sauce from the skillet, and arrange the blanched broccoli alongside.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Maple syrup can replace honey for a vegan alternative.
- Feel free to swap broccoli with other vegetables like bell peppers or snap peas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the salmon and rice in the microwave for about 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Crispy Honey Garlic Salmon Bowl, Salmon Recipe, Healthy Dinner, Asian Cuisine