Description
These Salmon Rice Bowls are a delicious and healthy meal option, featuring flavorful honey garlic salmon, jasmine rice, and a variety of fresh toppings. Perfect for a quick and satisfying dinner!
Ingredients
Units
Scale
Honey Garlic Salmon
- 8 ounces salmon cut into cubes
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic minced or pressed
- 2 teaspoons toasted sesame oil
- 2 teaspoons lime juice
- 1 1/2 cups broccoli (optional)
Dressing
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic minced or pressed
- 1 tablespoon toasted sesame oil
- 1 teaspoon lime juice
- 2 tablespoons cilantro
- 2 tablespoons green onions diced
Serve With
- 2 cups jasmine rice cooked
- 1/2 cup cucumber sliced
- 1 avocado sliced
- 1/2 cup edamame
- green onion sliced
- cilantro (optional)
- sesame seeds (optional)
- spicy mayo (optional)
- seaweed (optional)
Instructions
- Marinate Salmon – Remove the skin from the salmon and cut into 2-inch bite-sized chunks. In a large bowl, whisk together soy sauce, sesame oil, honey, garlic, and lime juice. Reserve 1 tablespoon of marinade for broccoli. Marinate salmon chunks for 15-30 minutes.
- Cook Salmon – Preheat oven to 425°F. Toss broccoli with reserved marinade. Arrange salmon and broccoli on a lined baking sheet. Bake at 425°F for 10-15 minutes until salmon is cooked through and broccoli is crispy. Broil for 1-3 minutes for extra crispiness.
- Assembly – Whisk together dressing ingredients. Layer rice, salmon, broccoli, cucumbers, edamame, avocado, etc. Drizzle with dressing and garnish with green onions, cilantro, and sesame seeds. Enjoy!
Notes
- Store leftovers in airtight containers in the fridge for up to 3 days.
- Reheat rice and salmon in the microwave for 1-2 minutes before adding veggies on top.
Nutrition
- Serving Size: 1 bowl
- Calories: 521 kcal
- Sugar: 3g
- Sodium: 79mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 11g
- Protein: 36g
- Cholesterol: 62mg
