Description
These Honey Garlic Salmon Rice Bowls combine tender, flavorful salmon cooked in a sweet and savory honey garlic sauce with fluffy coconut rice and a refreshing cucumber avocado salad. Perfect for a nutritious weeknight meal, this recipe balances rich flavors and fresh textures for a deliciously satisfying bowl.
Ingredients
Scale
Rice and Salad
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk
- 1 1/4 cups water
- 1 teaspoon kosher salt
- 2 avocados, diced
- 1 English cucumber, sliced into half moons
- 1/4 cup thinly sliced red onion
- 2 tablespoons lime juice (about 1/2 lime)
- 2 tablespoons chopped cilantro
Salmon and Sauce
- 1/3 cup tamari or coconut aminos
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha
- 1 teaspoon salt
- 6 cloves minced garlic
- 2–3 tablespoons olive oil or avocado oil
- 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes
Garnishes
- Green onion, sliced
- Sesame seeds
- Spicy mayo (optional)
Instructions
- Rinse the Rice: Add the rice to a bowl, cover with water, and then drain to rinse it thoroughly. This removes excess starch and helps produce fluffier rice after cooking.
- Cook the Coconut Rice: In a pot over high heat, combine the coconut milk, water, and kosher salt. Bring to a boil, then stir in the rinsed rice. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes or until the liquid is absorbed and the rice is tender. Once done, fluff the rice with a fork and set aside.
- Prepare the Cucumber Avocado Salad: In a medium bowl, combine the diced avocado, sliced cucumber, thinly sliced red onion, lime juice, and chopped cilantro. Toss everything together gently, cover the bowl, and refrigerate until ready to serve to keep the salad fresh.
- Cube and Season the Salmon: Pat the salmon filets dry with a paper towel to remove moisture, then cut them into bite-sized cubes. In a large bowl, whisk together the tamari or coconut aminos, honey, sesame oil, freshly grated ginger, sriracha, and salt to create the honey garlic sauce. Set aside the sauce for cooking.
- Cook the Salmon: Heat olive oil or avocado oil in a large skillet over medium-high heat. Place the cubed salmon pieces in the skillet skin-side-up and cook for 2-3 minutes until the skin crisps up. Flip the salmon cubes and cook for an additional minute or until the salmon releases easily from the pan.
- Add Garlic and Sauce: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Pour in the prepared honey garlic sauce mixture and cook for another 2 minutes, ensuring the salmon reaches an internal temperature of 135°F for perfect doneness.
- Thicken the Sauce: Remove the salmon to a plate. Reduce the heat to medium-low and add 1-2 tablespoons of water to the skillet. Whisk the pan drippings and sauce together. Let the sauce simmer gently for 3-4 minutes to thicken. For an even thicker sauce, add a cornstarch slurry made with 2 teaspoons cornstarch mixed with water, then continue simmering.
- Assemble the Bowls: To build each serving, start with a base layer of fluffy coconut rice. Top with the honey garlic salmon and spoon over the thickened sauce. Add a generous portion of the chilled cucumber avocado salad. Garnish with sliced green onions, sesame seeds, and a dollop of spicy mayo if desired. Serve immediately for the best texture and flavor.
Notes
- Rinsing the rice is essential to remove excess starch and achieve fluffy coconut rice.
- For the spiciest flavor, adjust the amount of sriracha to your preference.
- Use skin-on salmon to get crispy texture and richer flavor when cooked.
- Spicy mayo is optional but adds creaminess and a nice kick to the bowls.
- You can substitute tamari with soy sauce if not gluten sensitive, but tamari is preferred for gluten-free.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
