Honey Soy Salmon Bowls (Printable Version)
# What You'll Need:
→ Marinade and Sauce
01 -
2 cloves garlic, minced
02 -
1 (1-inch) piece ginger, minced (about 1 tablespoon)
03 -
1/4 cup honey
04 -
3 tablespoons soy sauce or tamari
05 -
2 tablespoons rice vinegar
→ Sriracha Yogurt Sauce
06 -
1/3 cup plain Greek yogurt
07 -
2 tablespoons water
08 -
2 teaspoons Sriracha hot sauce
→ Main Ingredients
09 -
1 1/2 pounds skinless salmon fillets, cut into 1-inch chunks
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon freshly ground black pepper
12 -
1 tablespoon olive oil
13 -
3 cups cooked rice
→ Toppings (optional)
14 -
Thawed shelled edamame
15 -
Sliced mini cucumbers
16 -
Shredded carrot
17 -
Sliced avocado
18 -
Thinly sliced scallions
19 -
Toasted sesame seeds
# Step-by-Step Directions:
01 -
Mince the garlic and ginger, and combine them in a small bowl with the honey, soy sauce, and rice vinegar. Stir until the honey is dissolved.
02 -
In a separate small bowl, whisk together the Greek yogurt, water, and Sriracha until smooth.
03 -
Cut the skinless salmon fillets into 1-inch chunks. Pat dry with paper towels and season with kosher salt and black pepper.
04 -
Heat olive oil in a large nonstick skillet over medium-high heat. Add the salmon chunks in a single layer and cook undisturbed for 2 to 3 minutes, until golden-brown on one side. Flip and cook for an additional 2 to 3 minutes until golden-brown on the second side. Add the prepared marinade and cook, stirring and spooning it over the salmon occasionally, until slightly thickened and glossy, about 2 to 3 minutes.
05 -
Divide the cooked rice evenly into 4 bowls (about 3/4 cup per bowl). Top with the cooked salmon and spoon the marinade over the top. Add desired toppings, and drizzle with the Sriracha yogurt sauce before serving.