Lunch/ Dinner

Honey Glazed Salmon Bowls

Name: Honey Glazed Salmon Bowls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Jasmine or other white rice, cooked; 1 mango, peeled, pitt removed and diced; 1 avocado, peeled, pitted and diced; 1 jalapeno, finely diced; 1/4 cup chopped fresh cilantro; 1 garlic clove, pressed; 4 tbsp lime juice (about 2-3 limes); 1/4 cup diced red onion; 1/2 tsp kosher salt; 3 tbsp soy sauce or tamari; 1 tbsp rice wine vinegar; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp kosher salt; 1/4 tsp ground pepper; 1 tbsp sesame oil; 1 inch fresh ginger, grated; 3 garlic cloves, pressed; 1/4 cup liquid honey; 1 1/2 lbs (650-680) salmon filet, skin removed, cut into 1 inch cubes; 1 tsp kosher salt; 1/2 tsp ground pepper; 3/4 tsp garlic powder; 2 tbsp extra virgin olive oil, divided; 1/2 english cucumber, sliced thin

4 servings

porties

25 minutes

actieve tijd

35 minutes

totale tijd

Begin met koken

Ingrediënten

1 cup Jasmine or other white rice, cooked

1 mango, peeled, pitt removed and diced

1 avocado, peeled, pitted and diced

1 jalapeno, finely diced

1/4 cup chopped fresh cilantro

1 garlic clove, pressed

4 tbsp lime juice (about 2-3 limes)

1/4 cup diced red onion

1/2 tsp kosher salt

3 tbsp soy sauce or tamari

1 tbsp rice wine vinegar

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp kosher salt

1/4 tsp ground pepper

1 tbsp sesame oil

1 inch fresh ginger, grated

3 garlic cloves, pressed

1/4 cup liquid honey

1 1/2 lbs (650-680) salmon filet, skin removed, cut into 1 inch cubes

1 tsp kosher salt

1/2 tsp ground pepper

3/4 tsp garlic powder

2 tbsp extra virgin olive oil, divided

1/2 english cucumber, sliced thin

Instructies

Cook the rice according to package instructions and set aside.

Make the salsa by combining all salsa ingredients with ½ tsp salt in a bowl and mixing together. Taste and adjust seasoning with ½ tsp more salt if desired. Set aside.

Prepare the sauce: In a small bowl whisk together the soy sauce, rice wine vinegar, garlic powder, onion powder, salt, pepper, sesame oil, grated ginger, pressed garlic and honey until combined.

To a medium bowl add the cubed salmon and season with salt, pepper, garlic powder and 1 tbsp olive oil. Set aside.

In a medium nonstick skillet or pan add 1 tbsp olive oil and heat over medium-high heat. When the pan is hot, turn to medium heat and add the salmon cubes in a single layer and cook for 2-3 minutes until golden brown on the bottom. Flip and cook until the second side is golden brown, about 2-3 minutes. Add the sauce to the pan and cook, spooning the sauce over the salmon, for about 3-4 minutes total until the sauce is just slightly thickened. Turn off the heat.

Assemble the bowls: Divide the cooked rice, cooked salmon, salsa and cucumber between 4 bowls and enjoy.

Voedingswaarde

Portiegrootte

Calorieën

669 kcal

Totale vet

24.2 g

Verzadigd vet

3.7 g

Onverzadigd vet

17 g

Transvet

Cholesterol

86.7 mg

Natrium

1085.2 mg

Totale koolhydraten

73 g

Voedingsvezels

3.8 g

Totale suikers

24.9 g

Eiwit

43.8 g