Honey Garlic Salmon Rice Bowls

Ingredients

• 1 1/2 lb lb Skinless salmon, cut into large cubes or 4 fillets
• 1 tbsp tbsp Neutral oil
• 1/2 tsp tsp Kosher salt
• 3 tbsp tbsp Honey
• 3 tbsp tbsp Low-sodium soy sauce
• 3 clove Garlic cloves, minced
• 2 tsp tsp Rice vinegar
• 1 tsp tsp Fresh ginger, finely grated
• 1 tsp tsp Toasted sesame oil
• 1 cup cup Uncooked jasmine rice
• 1 1/2 cups cup Shelled edamame, cooked
• 1 whole English cucumber, sliced
• 1 whole Avocado, sliced
• 2 whole Scallions, thinly sliced
• 1 tsp tsp Sesame seeds
• for serving as needed Lime wedges, optional

Instructions

1. Cook jasmine rice according to package directions.
2. Whisk honey, soy sauce, garlic, rice vinegar, ginger and sesame oil.
3. Pat salmon dry and season lightly with salt.
4. Heat neutral oil in a nonstick or well-seasoned skillet over medium-high heat. Add salmon. Cook until nicely browned.
5. Reduce heat to medium. Add honey-garlic sauce. Gently turn salmon through the sauce as it bubbles and reduces.
6. Cook until salmon is done to preferred doneness and the glaze coats the fish. Do not allow the honey to burn.
7. Divide rice among four bowls. Add edamame and cucumber. Add glazed salmon. Add avocado.
8. Spoon a small amount of remaining glaze over each bowl. Finish with scallions and sesame seeds. Serve with optional lime.

Nutrition

Chef's Notes

If using salmon cubes, turn them carefully to prevent them from breaking apart. Do not allow the honey to burn. Food safety: Cook salmon to desired safe doneness.

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