The Best Honey-Garlic Salmon Bowl with Coconut Rice
It was about time I officially posted this dinner I’ve been obsessed with since last year.
Some of you may already know about my favourite method of cooking salmon, which I discovered late last year and have not looked back from since. It yields the most flavourful, juicy salmon and take literally 10 minutes and a few ingredients to make. I’ve said it before and I’ll say it again - I’m never cooking salmon any other way.
I’ve been making some version of this salmon rice bowl on a weekly basis for many months now. It includes the honey-garlic marinated salmon chunks, creamy coconut rice and crispy broccoli. What more could you want?! Normally I’m a BIG sauce girl, but this bowl is already so full of flavour that you don’t even need a sauce with it - I typically just top it with a touch of extra tamari or coconut aminos and some sliced avocado. It’s truly the best quick, easy and healthy dinner and I hope you love it as much as I do!
The Best Honey-Garlic Salmon Bowl with Coconut Rice
Ingredients
2 large fillets of salmon, skin removed and cut into 1-inch chunks
2 tbsp tamari or soy sauce
1 ½ tbsp sesame oil
1 tbsp honey
1 clove grated garlic
1 cup jasmine rice, rinsed
1 cup full-fat coconut milk
½ cup water
½ tsp sea salt
1 large head of broccoli, chopped into florets
Olive oil, garlic powder, salt and pepper for the broccoli
Ripe avocado, for topping
Sesame seeds for topping, if desired
Method
Preheat your oven to 400 degrees. Add your broccoli florets to a bowl and toss generously with olive oil, salt, pepper and garlic powder. Place on a baking sheet and roast in the oven for 30-40 minutes, flipping the pieces halfway through, until crispy.
Place salmon chunks in a bowl and add your tamari, sesame oil, honey and garlic. Stir to combine and let marinate while your broccoli cooks and you prepare the coconut rice.
Meanwhile, add your rice, coconut milk and water to a rice cooker or saucepan. If cooking on the stovetop, bring the mixture to a boil, then turn the heat to low, cover, and let cook for 15 minutes. After 15 minutes, remove the pan from the heat and let stand for 5 minutes. Fluff with a fork and stir in ½ tsp sea salt.
Heat a large skillet (I use cast iron) over medium. Once the pan is nice and hot, add your salmon cubes. Cook for about 3-4 minutes on one side until the salmon cubes are starting to become opaque and browned on the first side, then flip each piece and cook for an additional 2-3 minutes. They should be browned on both sides and just cooked through in the centre. Remove from the heat.
Assemble your bowls with coconut rice, crispy broccoli and salmon chunks. Top with a splash of tamari, sliced avocado and sesame seeds if desired.
Serves 2-3
