Crispy Honey Ginger Salmon Bowls
$0.00 Cooking Fee
Serving Size: 5 ounce salmon and 6 ounce rice and toppings
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
Make the coconut rice:
- Combine the can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes. Remove the lid and fluff the rice with a fork.
Make the candied jalapenos:
- Bring to a gentle boil. Simmer over low for 3-5 minutes. Meanwhile, arrange sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add the apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
Cook the fish:
- In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.
- Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute.
- Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.
- To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together.
Make the salsa:
- Meanwhile, make the salsa. Combine all ingredients in a bowl, including 1/4 cup of the candied jalapenos. Season with salt.
Plate:
- Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy!
Cook Times
Ingredients
Ingredients
For the coconut rice:
- 14 ounce canned full-fat coconut milk
- 1/2 cup water
- 1 cup jasmine rice
- pinch Kosher salt
For the candied jalapenos:
- 1/3 cup honey
- 3 each jalapeno pepper sliced
- 2 tablespoon apple cider vinegar
- pinch Kosher salt
For the fish:
- 1/4 cup tamari sauce
- 2 teaspoon fish sauce
- 3 tablespoon honey
- 1 tablespoon fresh ginger grated
- 2 tablespoon sambal oelek chili paste
- 24 ounce salmon fillet cut into chunks
- 4 tablespoon salted butter
- 6 clove garlic chopped
For the salsa:
- 1 cup mango diced
- 1 each peach diced
- 1/4 cup cilantro chopped
- 1/4 cup fresh basil chopped
- 2 tablespoon lime juice
Cooking Tools Required
12-inch nonstick skillet, Can Opener, Measuring cups and spoons, Mixing bowls, Pot with lid, Saucepan with lid, Sharp Knives, Spatula, Top StoveReheating/Serving Instructions
Heat in the microwave on medium-high heat until heated through.
Nutrition
Calories: 1049kcal | Carbohydrates: 123g | Protein: 45g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 1403mg | Potassium: 1231mg | Fiber: 4g | Sugar: 68g | Vitamin A: 6814IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 9mg
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You can get some side dishes for free.
- Start with the main dish, then add the sides.
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- The prices will change as you add more dishes to your cart.
- You'll only pay for the total time it takes to prepare everything.
