Description
A flavorful and vibrant Honey Garlic Salmon Rice Bowl featuring tender cubes of salmon glazed in a sweet and spicy honey garlic sauce, served atop fluffy coconut-infused basmati rice with a refreshing cucumber avocado salad. This quick and easy recipe is perfect for a wholesome weeknight dinner packed with bright flavors and textures.
Ingredients
Scale
Rice and Coconut Mixture
- 2 cups basmati or long grain white rice
- 1 can (13.5 oz) full fat coconut milk
- 1 1/4 cups water
- 1 teaspoon kosher salt
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 garlic, minced
- 2-3 tablespoons olive oil or avocado oil
- 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes
Cucumber Avocado Salad
- 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
Garnishes
- Green onion, sliced
- Sesame seeds
- Spicy mayo (optional)
Instructions
- Rinse the Rice: Place the rice in a bowl and fill it with cold water. Swirl the rice around and drain the water. Repeat this rinsing process to remove excess starch, which helps achieve fluffier cooked rice.
- Cook the Coconut Rice: In a pot set over high heat, combine the coconut milk, water, and kosher salt. Bring this mixture to a boil. Add the rinsed rice, give it a quick stir, then reduce the heat to medium-low and cover with a lid. Allow the rice to simmer gently for about 20 minutes until all the liquid is absorbed and the rice is tender. Remove from heat and fluff the rice with a fork.
- Prepare the Cucumber Avocado Salad: In a medium bowl, gently toss together the diced avocado, sliced cucumber, red onion, lime juice, and chopped cilantro. 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 paper towels and cut them into bite-sized cubes. In a large bowl, whisk together the tamari, honey, sesame oil, grated ginger, sriracha, and salt. Set this sauce mixture aside.
- Cook the Salmon: Heat the olive or avocado oil in a large skillet over medium-high heat. Once hot, place the salmon cubes skin-side-up in the pan. Cook for 2-3 minutes until the skin crisps. Flip the salmon pieces 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 the prepared sauce mixture over the salmon and continue cooking for another 2 minutes, or until the salmon reaches an internal temperature of 135°F.
- Thicken the Sauce: Remove the salmon from the pan onto a plate. Lower the heat to medium-low and add 1-2 tablespoons of water to the pan. Whisk the pan juices and water to combine, then simmer for 3-4 minutes to thicken the sauce. For a thicker consistency, add a cornstarch slurry made by mixing 2 teaspoons of cornstarch with water and cook until the sauce reaches the desired thickness.
- Assemble the Bowls: To serve, build each bowl with a base of the fluffy coconut rice, topped with honey garlic salmon and the thickened sauce. Add a generous spoonful of the cucumber avocado salad. Finish by garnishing with sliced green onions, sesame seeds, and a drizzle of spicy mayo if desired. Serve immediately and enjoy!
Notes
- Rinsing the rice thoroughly before cooking removes excess starch, which prevents clumping and yields fluffy rice.
- The sauce can be thickened to your preference using either water simmering or a cornstarch slurry.
- Spicy mayo is optional and adds a creamy heat that complements the salmon perfectly.
- Use skin-on salmon for crispy texture and added flavor.
- The recipe can easily be doubled or halved to suit your serving needs.
