Crispy Asian Salmon Rice Bowls

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Make the most delicious salmon bowls in under 30 minutes! Crispy ginger garlic salmon with tons of fresh vegetables, rice or cauliflower rice, and all the best toppings. Healthy and easy. See Recipe

Ingredients

1 lb wild salmon (skim removed, cut into 1-inch cubed) 1/3 cup low sodium soy sauce 2 tbsp honey (or brown sugar) 2 garlic cloves, minced 1 tbsp ginger, grated 1 tbsp sesame oil 1 cup English cucumber, sliced 1 cup grated carrots 1 cup purple cabbage, sliced 1 avocado, chopped 2 cups cooked white rice (or brown rice, quinoa, cauliflower rice, or greens) 1 tbsp avocado oil (or other) See Recipe Now

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Step 1 Carefully cut the salmon into one-inch chunks. Although the salmon can be cooked with the skin, we prefer skinless salmon for this recipe. Usually, they can do this right at the fish counter. See Recipe

Step 2 Combine the soy sauce, honey, garlic, ginger, and sesame oil in a bowl. Marinate the salmon in this mixture for at least 15 minutes, ideally 45-60 minutes. While the salmon marinates, prepare the vegetables and rice. See Recipe

Step 3 Heat a skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip away. Add to the pan in a single layer. Let cook for 2-3 minutes or until nicely browned. Flip and cook on the other side for 2-3 minutes until cooked to your liking. See Recipe

Step 4 Add the excess marinade to the pan and let cook for about 1 minute. See Recipe

Step 5 Assemble the bowls with the rice, salmon bites, cucumbers, carrots, purple cabbage, and avocado. See Recipe

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