Honey Ginger Salmon Bowls

If you love meals that feel nourishing without sacrificing flavor, these Honey Ginger Salmon Bowls are about to be on repeat. The salmon is cubed and baked up perfectly in the oven before getting coated in a sticky honey ginger sauce that clings to every bite. Paired with fluffy rice and a bright salad full of cucumber, avocado, edamame, and green onion, this dish checks all the boxes. It's gluten free, dairy free and packed with 41g of protein per serving!

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

cutting board
knife
medium pot with lid
baking sheet
aluminum foil or parchment paper
2 medium bowls
spoon
spatula
medium pan
whisk

Ingredients

For the Honey Ginger Salmon Bites:

22 oz salmon skin removed & cubed
1 tbsp avocado oil or olive oil
kosher salt
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

For the 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

For the Bowls:

¾ cup dry white rice

Instructions

First, cook your white rice according to the package instructions. Meanwhile, preheat your oven to 425F and line a baking sheet with aluminum foil or parchment paper.
¾ cup dry white rice
Add cubed salmon to a medium bowl along with the oil and kosher salt to taste. Toss to coat evenly, then spread out on the prepared baking sheet. Transfer to the oven to bake for 8-10 minutes.
22 oz salmon, 1 tbsp avocado oil, kosher salt
While the salmon is baking, add all of the cucumber, edamame & avocado salad ingredients to a medium bowl and stir to combine. Taste and add kosher salt as needed. Set aside.
2 tsp toasted sesame oil, 1 cup shelled edamame, 1 cup finely diced cucumber, 1 avocado, ⅓ cup chopped green onion, 1 tbsp sesame seeds, 1 ½ tbsp tamari, 1 tbsp rice vinegar, 1 tsp toasted sesame oil
Next, add tamari, honey, rice vinegar, toasted sesame oil, ginger and garlic to a medium pan and bring it up to medium-low heat. Whisk and cook until the sauce is starting to lightly bubble. Then, in a small bowl mix together arrowroot starch with some water to create a slurry. Add the slurry to the sauce, and whisk, cooking until thickened, about 1-2 more minutes.
3 tbsp tamari, 3 tbsp honey, 1 tbsp rice vinegar, 1 tbsp minced ginger, 3 garlic cloves, ½ tsp arrowroot starch
Transfer the cooked salmon bites to the pan and gently toss to coat them in the honey ginger sauce. Finally, assemble your bowls with some of the white rice, cucumber, edamame & avocado salad, honey ginger salmon bites and more green onion and sesame seeds for garnish. Enjoy!

Video

Notes

NUTRITION INFO & SERVING SIZE: The nutrition information listed below is an estimate per serving, assuming that you divide this recipe into 4 servings total. However, depending on your appetite, this could certainly be stretched to 5 servings.

Calories: 617kcal

Course: Dinner, Main Course

Cuisine: Asian

Diet: Gluten Free, Dairy Free

Keyword: Asian, Avocado, Cucumber, Dairy Free, Edamame, Ginger, Gluten Free, Green Onion, High Protein, Honey, Rice, Salmon

Nutrition