Name: Hot Honey Salmon Bowls with Mango Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 3 Tbsp. seasoned rice vinegar; 2 Tbsp. lower-sodium tamari (or soy sauce); 2 Tbsp. honey; 2 Tbsp. chili-garlic sauce (like sriracha); 1 tsp. granulated garlic; 1 1/2 lbs. skinless salmon fillet, cut into 1-inch cubes; 1 1/2 cups long-grain white rice (jasmine preferred), rinsed; 1 (13.5-oz.) can lite coconut milk; 1 1/2 cups water; 3/4 tsp. kosher salt; Zest of 1 lime (reserve juice for mango salad); 1/2 cup shaved or thinly sliced red onion; 2 Tbsp. seasoned rice vinegar; 1/4 tsp. kosher salt (or to taste); 1 ripe yellow mango, peeled and thinly sliced; 2 Persian cucumbers, shaved or thinly sliced; 1 medium ripe avocado, peeled and cubed; 1/3 cup coarsely chopped fresh cilantro; 2 to 3 Tbsp. chopped fresh mint leaves; 1 to 2 Tbsp. fresh lime juice; Toasted sesame seeds for garnish

Description

A delicious and nutritious meal featuring broiled salmon with a sweet and spicy glaze, served over coconut-lime rice and a refreshing mango salad.

Ingredients

Scale

3 Tbsp. seasoned rice vinegar
2 Tbsp. lower-sodium tamari (or soy sauce)
2 Tbsp. honey
2 Tbsp. chili-garlic sauce (like sriracha)
1 tsp. granulated garlic
1 1/2 lbs. skinless salmon fillet, cut into 1-inch cubes
1 1/2 cups long-grain white rice (jasmine preferred), rinsed
1 (13.5-oz.) can lite coconut milk
1 1/2 cups water
3/4 tsp. kosher salt
Zest of 1 lime (reserve juice for mango salad)
1/2 cup shaved or thinly sliced red onion
2 Tbsp. seasoned rice vinegar
1/4 tsp. kosher salt (or to taste)
1 ripe yellow mango, peeled and thinly sliced
2 Persian cucumbers, shaved or thinly sliced
1 medium ripe avocado, peeled and cubed
1/3 cup coarsely chopped fresh cilantro
2 to 3 Tbsp. chopped fresh mint leaves
1 to 2 Tbsp. fresh lime juice
Toasted sesame seeds for garnish

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Instructions

In a large mixing bowl, whisk together seasoned rice vinegar, tamari, honey, chili-garlic sauce, and granulated garlic. Reserve 2 tablespoons of the marinade in a small bowl for later. Gently toss the salmon cubes in the large bowl, ensuring each piece is thoroughly coated. Let it rest at room temperature for 15 to 20 minutes.
Combine rinsed rice, coconut milk, water, and kosher salt in a medium saucepan. Bring to a boil over high heat. Once boiling, cover, reduce the heat to low, and let it simmer for about 15 minutes. Afterward, remove from heat and let it stand for 10 minutes, covered, then incorporate the lime zest.
Place the sliced red onions in a separate bowl, add 2 tablespoons of seasoned rice vinegar along with 1/4 teaspoon of kosher salt, and toss to combine. Allow to pickle for 10 to 15 minutes.
Preheat your broiler to high and position an oven rack 6 inches from the heat source. Lay the marinated salmon cubes onto a rimmed baking sheet lined with parchment paper. Discard the remaining marinade. Broil until the salmon turns opaque with caramelized edges—about 8 to 9 minutes, rotating the pan halfway through.
Add the sliced mango, cucumbers, cubed avocado, cilantro, mint, and lime juice to the bowl of softened red onions. Toss everything together gently.
Spoon a generous serving of the coconut-lime rice into bowls, topping with the broiled hot honey salmon and fresh mango salad. Drizzle with the reserved hot honey sauce and sprinkle with toasted sesame seeds.

Notes

Don’t overcook the salmon to avoid dryness. Keep rice covered to steam properly. Use fresh ingredients for the best taste.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Broiling
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 14g
Sodium: 500mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg