Description
Honey soy glazed salmon bites seared in one skillet and served over warm rice with cucumber, carrot, edamame, avocado and sriracha mayo, for two bowls.
Ingredients
- 12 ounces skinless salmon fillet, cut into 1-inch cubes
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1 garlic clove, grated
- 1 teaspoon grated fresh ginger
- 1 teaspoon neutral oil
- 1 1/2 cups cooked jasmine or white rice, warm
- 1 small cucumber, thinly sliced
- 1 small carrot, shredded
- 1/2 cup shelled edamame, thawed
- 1 ripe avocado, diced
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Pat the salmon cubes dry. In a bowl, stir together the soy sauce, honey, rice vinegar, sesame oil, garlic and ginger. Add the salmon, toss to coat and let it marinate for 10 minutes while you prepare the toppings.
- Slice the cucumber, shred the carrot, dice the avocado and thaw the edamame. In a small bowl, stir the mayonnaise and sriracha together.
- Heat the oil in a 10-inch nonstick skillet over medium-high heat. Lift the salmon out of the marinade, letting the extra drip back into the bowl, and add it to the pan in a single layer. Cook for 5 to 7 minutes, turning the pieces a few times, until browned on the edges and the thickest piece reads 145°F.
- Pour the remaining marinade into the skillet and toss the salmon for about 1 minute, until the sauce bubbles and glazes the pieces.
- Divide the warm rice between two bowls. Top with the salmon, cucumber, carrot, edamame and avocado.
- Drizzle with the sriracha mayo and sprinkle with the green onion and sesame seeds.
Notes
Equipment: 10-inch nonstick skillet, mixing bowl, small bowl, paper towels, instant-read thermometer
- Thaw frozen salmon in the refrigerator overnight and pat it very dry before cutting.
- Use 1 teaspoon sriracha for a milder sauce.
- Brown rice or quinoa can replace the jasmine rice.
- Refrigerate leftover salmon and rice in a covered container for up to 3 days; store the toppings separately and dice the avocado fresh.
- Eat the salmon cold or reheat it gently to 165°F.
- Cook salmon to 145°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired