Description
These Sticky Orange Salmon Bowls combine succulent salmon, fresh vegetables, and a sweet tangy sauce, making them a delightful choice for a quick, healthy dinner. Perfect for food lovers looking for easy, homemade recipes!
Ingredients
Scale
- quick pickled onions
- 2 baby cucumbers, thinly sliced
- jasmine or basmati rice, cooked for serving
- 2 pounds salmon, cut into chunks
- 1 teaspoon garlic powder
- kosher salt and pepper
- 1 tablespoon olive oil
- ⅓ cup orange juice
- ¼ cup water
- 3 tablespoons honey
- 1 avocado, thinly sliced
- 1 ripe orange, segmented
Instructions
- Prepare the quick pickled onions and mix in the cucumbers. This can be done in advance and stored in the fridge.
- Cook the rice so it's ready to serve later.
- Cut the salmon into 1-inch chunks and season them generously with garlic powder, salt, and pepper.
- In a large cast iron skillet, heat olive oil over medium heat. Add the salmon in a single layer (you might need to cook it in two batches) and cook for 1 to 2 minutes until golden brown.
- Flip the salmon and cook until the other side is golden as well.
- Whisk together the orange juice, water, and honey, then pour it into the skillet. Allow it to bubble around the salmon, tossing to coat, and simmer for 1 to 2 minutes until the sauce thickens.
- Assemble the bowls by placing rice at the bottom, adding the salmon on top, and finishing with orange segments, avocado, pickled onions, and cucumbers. Drizzle with any extra sauce from the pan.
Notes
For extra flavor, marinate the salmon in the orange juice mixture for 30 minutes before cooking.
You can substitute honey with maple syrup for a different sweetness profile.
Serve with additional sesame seeds or cilantro for garnish if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 15g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg