Description
A sweet and savory honey garlic salmon bowl served with fluffy rice and crisp vegetables.
Ingredients
- Salmon fillets (about 4–6 oz / 110–170 g each)
- Honey (2 tablespoons)
- Soy sauce (2 tablespoons; low-sodium if preferred)
- Garlic cloves (2–3, minced)
- Olive oil (1 tablespoon)
- Rice (1–1½ cups cooked per 2 servings)
- Vegetables (e.g., broccoli florets, sliced bell peppers, carrots) — about 2 cups total
- Sesame seeds (1 teaspoon)
- Green onions (1-2, thinly sliced)
Instructions
- In a small bowl, whisk together honey, soy sauce, minced garlic, and olive oil to create the marinade. Place the salmon fillets in a shallow dish and pour the marinade over them. Allow to marinate for at least 30 minutes in the fridge.
- While the salmon marinates, cook rice according to package instructions. Fluff it with a fork when done. Chop the vegetables into bite-size pieces.
- Preheat a grill or nonstick pan over medium heat. Remove the salmon from the marinade and set the reserved marinade aside. Grill or pan-sear the salmon for about 4–5 minutes on each side until cooked through.
- In a separate pan, sauté vegetables in a little oil over medium-high heat until tender-crisp, about 5–7 minutes. Season with salt and pepper.
- Serve cooked rice in a bowl, top with grilled salmon and sautéed vegetables. Drizzle with reserved marinade and garnish with sesame seeds and green onions.
Notes
Store components separately in airtight containers for up to 3 days. Reheat gently. Use low-sodium soy sauce to control salt intake.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 18g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg