Stashcook: Meal Planner & Recipe Keeper

Honey Glazed Salmon Rice Bowl Recipe

Name: Honey Glazed Salmon Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Cucumber; 4 Radishes; 2 Tbsp Honey; 1 Tbsp Soy Sauce; 1 Tbsp Olive Oil; 1/2 Carrot; 1/4 Red Cabbage; 2 Spring Onions; 1 Tbsp Rice Wine Vinegar; 1 Tbsp Sesame Seeds; 1 Tbsp Sesame Oil; 4 Salmon Fillets; 2 x 250 g Pouches Of Cooked Brown Rice; 1 Tbsp Vegetable Oil; Salt to taste; Pepper to taste

Stashcook

This is a yummy bowl with rice and salmon. The salmon has a sweet honey glaze. It has crunchy veggies like cucumber and carrots. You cook the salmon until it's crispy. Then you mix it all in a bowl and eat it!

Ingredients

1/2 Cucumber

4 Radishes

2 Tbsp Honey

1 Tbsp Soy Sauce

1 Tbsp Olive Oil

1/2 Carrot

1/4 Red Cabbage

2 Spring Onions

1 Tbsp Rice Wine Vinegar

1 Tbsp Sesame Seeds

1 Tbsp Sesame Oil

4 Salmon Fillets

2 x 250 g Pouches Of Cooked Brown Rice

1 Tbsp Vegetable Oil

Salt to taste

Pepper to taste

Method

In a bowl, whisk together 2 tablespoons of honey, 1 tablespoon of soy sauce, and 1 tablespoon of olive oil to create a glaze.

Season the salmon fillets with salt and pepper, then brush them with half of the honey glaze.

Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. Add the salmon fillets skin side down and cook until the skin is crispy and the salmon is cooked through, about 4 minutes per side. In the last minute of cooking, brush the remaining glaze over the salmon.

While the salmon is cooking, prepare the vegetables. Thinly slice the cucumber, radishes, carrot, and red cabbage. Chop the spring onions.

In a small bowl, mix the sliced cucumber and radishes with 1 tablespoon of rice wine vinegar, 1 tablespoon of sesame oil, and a pinch of salt. Set aside to marinate.

Heat the brown rice pouches according to package instructions, then divide the rice among four bowls.

Place a cooked salmon fillet on top of the rice in each bowl. Arrange the pickled cucumber and radishes, sliced carrot, and red cabbage around the salmon.

Garnish each bowl with chopped spring onions and a sprinkle of sesame seeds before serving.

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