Block
Crispy Honey Ginger Salmon Bowl
Bowl · 30 min
Ingredients
- tamari
- 1 1/2 tbsp
- fish sauce
- 1/2 tbsp
- honey
- 1 tbsp
- ginger minced
- 1/2 tbsp
- chili paste
- 1/2 tsp
- butter
- 1 1/2 tbsp
- salmon fillet skin on, patted dry
- 3/4 lb
- garlic minced
- 1 cloves
- water
- 1/8 cup
- mango diced
- 1
- peach diced
- 1
- lime juiced
- 1
- cilantro chopped
- 1/8 cup
- basil chopped
- 1/8 cup
- candied jalapeños
- 1/8 cup
- salt
- to taste
- coconut milk
- 1/2 (14 oz) can
- water
- 1/4 cup
- jasmine rice
- 1/2 cup
Method
- 01Combine coconut milk, 1/2 cup water, jasmine rice, and a pinch of salt in a medium pot. Bring to a low boil, stir, cover, and reduce heat to lowest setting. Cook 10 minutes, then turn off heat and let sit covered 15-20 minutes. Fluff with a fork.
- 02Whisk tamari, fish sauce, honey, ginger, and chili paste in a bowl.
- 03Melt butter in a large skillet over medium-high heat. Add salmon skin side down and cook 3 minutes until crisp.
- 04Flip salmon, reduce heat to medium, add garlic, and cook 1 minute.
- 05Pour in sauce and cook 3 minutes until thickened. Remove salmon from skillet.
- 06Add 1/4 cup water to skillet, scrape up any sauce, and simmer until sauce comes together.
- 07Combine mango, peach, lime juice, cilantro, basil, and candied jalapeños in a bowl. Season with salt.
- 08Spoon salmon over bowls of rice, pour sauce over salmon, top with salsa, and serve.