Description
Experience a vibrant and flavorful Honey Garlic Salmon Rice Bowl that combines tender coconut-infused rice with perfectly seared, honey garlic glazed salmon. Topped with a refreshing cucumber avocado salad and garnished with green onions, sesame seeds, and optional spicy mayo, this dish balances sweet, savory, and tangy notes for a satisfying meal ready in under 30 minutes.
Ingredients
Scale
Rice
- 2 cups basmati or long grain white rice
- 1 can full fat coconut milk (about 13.5 oz)
- 1 1/4 cups water
- 1 teaspoon kosher salt
Salmon and Sauce
- 4 (4-6 ounce) skin-on salmon filets, cut into 1-inch cubes
- 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
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 lime)
- 2 tablespoons chopped cilantro
Garnishes
- Green onion, sliced
- Sesame seeds
- Spicy mayo (optional, see notes)
Instructions
- Rinse the Rice: Add the rice to a bowl and fill with water, then drain to rinse it thoroughly. This removes excess starch and ensures the rice will be fluffy when cooked.
- Cook the Coconut Rice: In a pot over high heat, combine the coconut milk, water, and kosher salt and bring to a boil. Stir in the rinsed rice once, reduce heat to medium-low, cover, and let cook for 20 minutes, or until the liquid is fully absorbed and the rice is tender. Remove from heat and fluff with a fork.
- Prepare the Cucumber Avocado Salad: In a medium bowl, combine diced avocado, sliced cucumber, thinly sliced red onion, lime juice, and chopped cilantro. Toss gently to combine, cover, and refrigerate until ready to serve.
- Cube and Season the Salmon: Pat the salmon filets dry with paper towels and cut them into bite-sized cubes. In a large mixing bowl, whisk together tamari, honey, sesame oil, grated ginger, sriracha, and salt. Set aside.
- Cook the Salmon: Heat olive or avocado oil in a large skillet over medium-high heat. Add the cubed salmon, skin-side-up, and cook for 2-3 minutes until the skin crisps nicely. Flip the salmon pieces and cook for an additional minute, or until the salmon releases easily from the pan.
- Add Garlic and Sauce: Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it. Pour in the prepared sauce mixture and cook for another 2 minutes, or until the salmon reaches an internal temperature of 135°F (medium rare to medium).
- Thicken the Sauce: Remove the salmon to a plate. Lower the heat to medium-low, add 1-2 tablespoons of water to the skillet, and whisk to combine with the pan drippings. Let the sauce simmer for 3-4 minutes to thicken. For a thicker consistency, optionally add a cornstarch slurry made from 2 teaspoons cornstarch mixed with a little water and simmer briefly.
- Assemble the Bowls: Layer each serving bowl with coconut rice, top with honey garlic salmon and sauce, spoon on a generous portion of cucumber avocado salad, and finish by sprinkling with sliced green onions, sesame seeds, and a drizzle of spicy mayo if desired.
Notes
- The spicy mayo is optional and can be made by mixing mayonnaise with sriracha to taste.
- For best results, use skin-on salmon to achieve a crispy texture while cooking.
- Rinsing the rice is crucial to prevent it from becoming sticky.
- You can substitute tamari with coconut aminos for a gluten-free option.
- If you prefer a thicker sauce, prepare the cornstarch slurry before starting and add as needed at the thickening step.
- Serve immediately for the best texture and flavor.
