Citrusy glazed salmon bowls (Print Version)
# Ingredients:
→ Salmon
01 -
4, 6 ounce salmon fillets (cut into cubes, with or without skin)
02 -
2 tablespoons oil
03 -
2 teaspoons minced garlic
04 -
1 tablespoon fresh grated ginger
→ Sauce
05 -
¾ cup fresh orange juice
06 -
2-3 tablespoons honey
07 -
1 tablespoon rice vinegar
08 -
3 tablespoons low sodium soy sauce or tamari
09 -
1-2 tablespoons orange zest
10 -
1 tablespoon cornstarch
11 -
½ teaspoon red pepper flakes
→ For serving
12 -
2 cups cooked white or brown rice
13 -
2 cups cooked broccoli
# Instructions:
01 -
Whisk together all sauce ingredients aside from the cornstarch in a medium bowl.
02 -
Add the salmon cubes and marinate for 15 minutes.
03 -
Add the minced garlic, grated ginger and oil to a pan and saute over medium/low heat for about 2 minutes.
04 -
Use tongs to add in the salmon cubes (save the sauce but don't add to the pan) and cook on each side for about 3-4 minutes or until golden brown and crispy.
05 -
Meanwhile, add the remaining sauce to a small sauce pan and bring to a very low boil. Whisk together the cornstarch with 2 tablespoons of water and add to the sauce. Simmer until thick, whisking occasionally.
06 -
Once the salmon has cooked and the sauce is thick, add about 3/4 of the sauce to the salmon and let simmer for a few minutes to combine. You can serve exactly as is, or quickly broil the salmon for 2-3 minutes to crisp it up further.
07 -
Assemble your bowls with a base of rice, then add your veggies, salmon and drizzle with the remaining sauce. Enjoy!
# Notes:
01 -
You can swap the honey for any sweetener of choice. I think 2 tablespoons is plenty, but feel free to add more to taste. You are more than welcome to use even less if you prefer. The OJ adds a lot of natural sweetness as is.
02 -
I removed the skin from the salmon because I prefer it that way, but you can leave it on if you like!
03 -
This dish is paleo friendly and naturally gluten free when using tamari instead of soy sauce.