Crispy Honey Ginger Salmon Bowl.
Ingredients
- 1/4 cup tamari or soy sauce
- 2 teaspoons fish sauce
- 3 tablespoons honey
- 1 tablespoon fresh grated ginger
- 2 tablespoons chili paste
- 4 (4-6 ounce) salmon filets, cut into chunks
- 4 tablespoons salted butter
- 6 cloves garlic, chopped
- 3-4 cups cooked rice
- 1 cup diced mango
- 1 ripe peach, diced
- 1/4 cup candied jalapeños
- 1/4 cup cilantro, chopped
- 1/4 cup basil, chopped
- 2 tablespoons lime juice
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Instructions
- 1. In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.
- 2. 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.
- 3. Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.
- 4. To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together.
- 5. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.
- 6. Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy! I always add extra jalapeños.
- Coconut Rice
- 1. Combine the 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup 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 (don’t take any peeks inside!).
- 2. Remove the lid and fluff the rice with a fork.
- Candied Jalapeños
- 1. Bring 1/3 cup honey to a gentle boil. Simmer over low for 3-5 minutes.
- 2. Meanwhile, arrange 2-3 sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add 2 tablespoons apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
Source
Original recipe: View Original
