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Honey Garlic Salmon Rice Bowls Recipe

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Delicious Honey Garlic Salmon Rice Bowls featuring tender salmon cubes cooked in a flavorful honey garlic sauce, served over creamy coconut milk-infused basmati rice with a refreshing cucumber avocado salad. This vibrant dish offers a perfect balance of sweet, savory, and fresh flavors ideal for a wholesome weeknight dinner.

Ingredients

Rice

  • 2 cups basmati or long grain white rice
  • 1 can full fat coconut milk
  • 1 1/4 cups water
  • 1 teaspoon kosher salt

Honey Garlic Salmon

  • 1/3 cup tamari or coconut aminos
  • 3 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon sriracha
  • 1 teaspoon salt
  • 6 cloves minced garlic
  • 2-3 tablespoons olive oil or avocado oil
  • 4 (4-6 ounce) skin on salmon filet, cut into 1-inch cubes
  • Toppings: green onion, sesame seeds, and spicy mayo (optional)

Cucumber Avocado Salad

  • 2 avocados, diced
  • 1 English cucumber, sliced into half moons
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons lime juice (about 1/2 a lime)
  • 2 tablespoons chopped cilantro

Instructions

  1. Rinse the Rice: Add the rice to a bowl and fill with water. Swirl the rice around, then drain the water. Repeat rinsing until the water runs clear to remove excess starch.
  2. Cook the Rice: Combine the water, kosher salt, and full fat coconut milk in a pot over high heat and bring to a boil. Add the rinsed rice and stir once to prevent sticking. Reduce heat to medium-low, cover, and cook for 20 minutes until rice is tender and liquid absorbed.
  3. Prepare the Cucumber Avocado Salad: In a medium bowl, gently toss together diced avocado, sliced cucumber, thinly sliced red onion, lime juice, and chopped cilantro. Refrigerate to allow flavors to meld while preparing the rest of the dish.
  4. Prepare the Salmon and Sauce: Pat the salmon dry with paper towels and cut into 1-inch cubes. In a large bowl, whisk together tamari or coconut aminos, honey, sesame oil, fresh grated ginger, sriracha, and salt. Set this honey garlic sauce aside.
  5. Cook the Salmon: Heat olive or avocado oil in a large skillet over medium-high heat. Once hot, add the cubed salmon skin-side-up. Cook for 2-3 minutes until the skin crisps. Carefully flip the salmon using tongs and cook an additional 1-2 minutes until it releases easily.
  6. Add Garlic and Sauce: Add minced garlic to the skillet and cook for 1-2 minutes until fragrant. Pour in the prepared honey garlic sauce and cook for another 2 minutes until the salmon reaches an internal temperature of 135°F (medium doneness).
  7. Finish the Sauce: Remove the salmon cubes to a clean plate or bowl. Reduce heat to medium-low, add 1-2 tablespoons water to the skillet sauce, and whisk to combine. Let the sauce simmer and thicken for 3-4 minutes. For a thicker sauce, mix 2 teaspoons cornstarch with a little water and stir into the sauce while simmering.
  8. Assemble the Bowls: Divide the cooked coconut rice among bowls. Top with honey garlic salmon, spoon over the thickened garlic sauce, and add a generous portion of cucumber avocado salad. Garnish with green onions, sesame seeds, and a drizzle of spicy mayo if desired.

Notes

  • For skinless salmon, simply cut the fillets into cubes, but you may lose the crispy skin texture.
  • Use coconut aminos for a soy-free, gluten-free alternative to tamari.
  • Make the spicy mayo by mixing mayonnaise with sriracha to taste.
  • Ensure the salmon is cooked to medium doneness (135°F) for tender, moist fish.
  • Rinsing rice before cooking removes excess starch and prevents clumping.

Find it online: https://piesbyolivia.com/honey-garlic-salmon-rice-bowls-recipe/