Salmon Bowls with Honey Orange Glaze

5 from 14 votes

Salmon Bowls with Honey Orange Glaze

These salmon bowls are prepared with pan-seared salmon that is coated in a sweet honey, orange, and ginger glaze and served over jasmine rice.

Prep Time15

Cook Time15

Course: Dinner

Cuisine: Asian

Servings: Bowls

Author: Shawn Williams

Ingredients

2 8 ounce salmon filets skin removed
1 cup (dry) jasmine rice or basmatti
sesame seeds for garnish
butter or oil for searing
salt to taste

Honey orange glaze

1 orange juice squeezed
1/4 cup honey
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon grated ginger or ground
1 teaspoon apple cider vinegar

Cucumber salad

1 avocado chopped
1 medium cucumber peeled/chopped
1/2-3/4 cup cilantro chopped
1 tablespoon sesame oil
1 lime juiced
salt to taste

Sriracha mayo

3 tablespoons mayonnaise
1-2 teaspoons sriracha
1 tablespoon water or more as needed

Instructions

Prepare rice according to the instructions on the package. Combine avocado, cucumber, cilantro, sesame oil, lime juice, and salt in a large bowl. Mix until combined. Set aside.
Combine orange glaze ingredients in a small bowl. Whisk until honey is fully incorporated. Set aside.
Combine mayo, sriracha, and water in a small bowl. Mix and add more water as needed. Should be thin enough to drizzle but not watery. Set aside.
Season salmon all over with salt, to taste. Heat butter over medium heat in a large pan, pref stainless. Sear for 3-4 minutes per side, undisturbed, for medium.
Reduce heat to medium low and add orange glaze sauce. Gently simmer until sauce reduces and slightly thickens. Should be just thick enough to stick to salmon. Coat both sides in sauce by spooning over fish. Note, you can do this step during the last minute of cooking to prevent further cooking of the salmon past your desired level of doneness.
Serve salmon in a bowl over rice topped with avocado salad, sriracha mayo, and sesame seeds.

Notes

The key to the perfect sear on salmon is high heat and butter. Season the fish liberally, get the pan hot, and sear undisturbed on each side. A perfect crust should form and easily release once ready. Stainless will give you the best sear!

Sesame oil is a popular cooking oil used in Asian cuisine. It adds delicious sesame flavor that you can cook with or use as a finishing oil. It's not mandatory but it's worth a buy. Otherwise, replace with your favorite cooking oil or use olive oil.

Ask your fish monger to remove the skin for you or use a sharp knife and position the fish with the skin side down. Angle the knife downward slightly toward the skin and cut away from you.

Nutrition