About the Recipe
This is my new favorite way to add flavor to salmon - the Asian sauce really adds another level! A filling meal with 31g of protein per serving, it also has tons of textures and is perfect for leftover lunches. I love that it comes together quickly because the salmon cooks in only 8 minutes. Be sure to read the notes for some great variation ideas! Credit: https://whatmollymade.com/
Ingredients
For the Coconut Rice
2 cups basmati or long grain white rice
1 can coconut milk
1 1/4 cups water
1 teaspoon kosher salt
For the Honey Garlic Salmon
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 filet cut into 1-inch cubes *see notes for skinless
Toppings: green onion and sesame seeds and spicy mayo
For the 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 a lime)
2 tablespoons chopped cilantro
Preparation
Add the rice to a bowl and fill with water and drain to rinse it.
Combine the water, salt and coconut milk in a pot over high heat and bring to a boil. Add the rice and stir once then reduce the heat too medium-low and cook, covered, for 20 minutes.
In a medium bowl, toss together the avocado, cucumber, red onion, lime juice and cilantro and refrigerate.
Pat the salmon dry with a paper towel then cut the salmon into bite sized pieces. Salmon skin easily cuts with kitchen shears. In a large bowl, whisk together the tamari, honey, sesame oil, ginger, sriracha and salt and set aside.
Add the olive or avocado oil to a large skillet over medium-high heat. Once the oil is hot, add the cubed salmon, skin-side-up, and cook for 2-3 minutes, until it crisps. Use tongs to carefully flip the salmon over. If it doesn't release easily, cook it a minute or two longer. Add the minced garlic and cook for 1-2 minutes then add the sauce and continue cooking for 2 more minutes, or until the internal temperature of the salmon reaches 135°F.
Remove the salmon to a clean cutting board, plate or bowl. Turn the heat down to medium- low and add 1-2 tablespoons of water to the sauce and whisk well to bring the sauce back together. Allow it to simmer for 3-4 more minutes to thicken. For an even thicker sauce, mix together 2 teaspoons of cornstarch with a bit of water then simmer it in the sauce to thicken further.
Assemble the bowls with the cooked rice, salmon, garlic sauce, avocado salad, and optional sriracha mayo (see notes).
Notes
Sriracha Mayo. 1/2 cup Japanese mayo, 2 Tablespoons sriracha, 1 teaspoon honey.
Salmon Skin: Keeping the skin on the salmon is a personal preference. It’s completely ok to eat, but it’s also really easy to pull the skin off each piece after they’re cooked. However, you can ask the butcher at the grocery store to remove the skin at no additional cost.
Buying salmon: I usually buy frozen salmon filets rather than the salmon at the counter. The salmon at the counter is almost already previously frozen and I don’t know how long it’s thawed so I prefer to do it myself so it’s more fresh. This way, I can keep it in the freezer until I’m ready to use it all.
Air Fryer salmon: Mix the salmon chunks in the sauce then add everything to the air fryer basket and air fryer at 390°F for 6-8 minutes, or until the internal temperature reaches 135°F. Make sure to keep the sauce at the bottom of the air fryer basket to drizzle on top of the bowl before serving.
Salmon in the oven: Toss the cubed salmon with the sauce then spread it out evenly on a large baking sheet covered in parchment paper. Bake at 450°F for 6-8 minutes, or until the internal temp reaches 135°F. Again, save the sauce to top!
Storage: Store any leftover bowls in an airtight container in the refrigerator for up to 4 days (the avocado may not last that long). This is a great meal prep recipe, just omit the avocado and top right before serving.
Low carb: use cauliflower rice and reduce the amount of honey in the sauce for 18 net carbs and 550 calories.