Description
These Sticky Orange Salmon Bowls combine tender salmon chunks with sweet orange honey sauce, fresh vegetables, and fluffy rice. This recipe is perfect for a quick dinner, providing a balance of flavors and nutrition, making it a delicious option for homemade meals.
Ingredients
Scale
- quick pickled onions
- 2 baby cucumbers, thinly sliced
- jasmine or basmati rice, cooked for serving
- 2 pounds salmon, cut into chunks
- 1 teaspoon garlic powder
- kosher salt and pepper
- 1 tablespoon olive oil
- â…“ cup orange juice
- ¼ cup water
- 3 tablespoons honey
- 1 avocado, thinly sliced
- 1 ripe orange, segmented
Instructions
- Prepare the quick pickled onions, adding the sliced cucumbers to the mixture. Store in the fridge if made ahead.
- Cook the jasmine or basmati rice as directed, ensuring it’s ready for serving after the salmon.
- Cut the salmon into 1-inch pieces. Season them with salt, pepper, and garlic powder on all sides.
- Heat olive oil in a large cast iron skillet over medium heat. Add the salmon in a single layer, cooking in batches if necessary. Sear each side for 1 to 2 minutes until golden brown.
- Whisk together orange juice, water, and honey in a bowl, then pour into the skillet around the salmon. Let it bubble while tossing the salmon to coat. Allow to simmer for 1 to 2 minutes for the sauce to thicken.
- To assemble, place rice in the bowls, top with salmon, add orange segments, sliced avocado, and the pickled onions with cucumbers. Drizzle some extra sauce from the pan on top.
Notes
Prepare the quick pickled onions at least 30 minutes in advance for optimal flavor.
You can substitute salmon with another fish or tofu for a vegetarian option.
For a spicy kick, add red pepper flakes to the salmon seasoning.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 15g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg