Description
A vibrant and flavorful Honey Ginger Salmon Bowls recipe featuring tender baked salmon glazed with a sweet and savory honey ginger sauce, served over fluffy white rice with a refreshing cucumber, edamame, and avocado salad. Perfect for a nutritious and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Salmon
- 22 oz salmon (skin removed & cubed)
- 1 tbsp avocado oil (or olive oil)
- Kosher salt to taste
Honey Ginger Sauce
- 3 tbsp tamari (or soy sauce)
- 3 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tbsp minced ginger
- 3 garlic cloves (minced)
- ½ tsp arrowroot starch (or cornstarch)
- Enough water to make slurry
Cucumber, Edamame & Avocado Salad
- 1 cup shelled edamame
- 1 cup finely diced cucumber (about ½ large English cucumber)
- 1 avocado (peeled, pitted & cubed)
- ⅓ cup chopped green onion (+ more for garnish)
- 1 tbsp sesame seeds (+ more for garnish)
- 1 ½ tbsp tamari (or soy sauce)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
Rice
- ¾ cup dry white rice
Instructions
- Cook the Rice: Prepare the white rice according to package instructions. Set aside once done.
- Prepare Salmon: Preheat the oven to 425°F and line a baking sheet with aluminum foil or parchment paper. In a medium bowl, toss the cubed salmon with avocado oil and kosher salt until evenly coated. Spread salmon evenly on the baking sheet and bake for 10 minutes until cooked through.
- Make the Salad: While salmon bakes, combine edamame, diced cucumber, avocado, chopped green onion, sesame seeds, tamari, rice vinegar, and toasted sesame oil in a medium bowl. Stir well and season with kosher salt if needed. Set aside.
- Prepare Honey Ginger Sauce: In a medium pan over medium-low heat, combine tamari, honey, rice vinegar, toasted sesame oil, minced ginger, and minced garlic. Whisk frequently until the sauce begins to bubble lightly.
- Thicken Sauce: In a small bowl, mix arrowroot starch with a small amount of water to form a slurry. Gradually whisk the slurry into the sauce and cook for 1-2 minutes until thickened.
- Coat Salmon: Transfer the baked salmon pieces into the sauce pan and gently toss to coat all pieces thoroughly with the honey ginger sauce. Remove from heat.
- Assemble Bowls: Divide cooked rice among bowls. Top with the cucumber, edamame & avocado salad then spoon honey ginger salmon over the top. Garnish with additional green onion and sesame seeds. Serve immediately and enjoy!
Notes
- Use tamari for a gluten-free option instead of soy sauce.
- Arrowroot starch can be substituted with cornstarch if unavailable.
- Adjust honey amount to taste for desired sweetness.
- Use fresh ginger and garlic for best flavor.
- To save time, use pre-cooked rice or leftover rice.
- The recipe easily scales to 2-6 servings by adjusting quantities accordingly.
