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Honey Garlic Salmon Bowl

SERVES 1 · 20 MIN · ONE PAN

Honey Garlic Salmon Bowl
Make
Portion kcal
Coming to the App Store

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665
CALORIES
39g
PROTEIN
79g
CARBS
22g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 155g (5.5 oz) salmon fillet, skin on
  • 60g (1/3 cup) jasmine rice, dry
  • 120ml (1/2 cup) water, for the rice
  • 1 tbsp (21g) honey
  • 1 tbsp (15ml) soy sauce
  • 2 garlic cloves (6g), minced
  • 1/2 cucumber (150g), in ribbons
  • 1 small carrot (60g), shredded
  • 1/4 tsp fine salt, for the skin

9 ingredients, each with the gram weight the macros above were computed from.

Method

  1. Rinse the rice until the water runs clear, then cook it in the 120ml water: boil, cover, lowest heat 10 min, rest off the heat 10 min with the lid on.
  2. Pat the salmon dry on both sides and salt the skin. Dry skin is the whole difference between crisp and rubbery.
  3. Stir the honey, soy and garlic together in a small bowl and keep it beside the pan.
  4. Heat the dry pan over medium-high 2 min. Lay the salmon in skin-side down and press it flat with a spatula for 10 seconds so the skin stays in full contact.
  5. Cook 4 min without moving it. You will see the flesh turn opaque about two thirds of the way up the side.
  6. Flip and cook 2 min more, to 52C / 125F at the thickest point for medium. Take the pan off the heat.
  7. Pour in the glaze - it will bubble on the residual heat - and spoon it over the fish for 60 seconds until it thickens and coats. Flake over the rice with the cucumber and carrot.
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Tip: the glaze goes in off the heat. Honey burns somewhere around 160C / 320F and a pan hot enough to sear salmon is well past that, so on the burner it turns bitter before it thickens.

EquipmentNon-stick or well-seasoned 24cm / 9in pan, small lidded pan

KitNon-stick skilletSaucepan with lid

As an Amazon Associate I earn from qualifying purchases. Links to equipment are affiliate links - they cost you nothing extra and no recipe was chosen or written to sell anything.

KeepsBest eaten hot. The rice and vegetables keep 3 days; cooked salmon keeps 2 and is better cold, flaked into the bowl, than reheated.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.