Crispy Honey Ginger Salmon Bowls

Serving Size: 4

This colorful salmon bowl is full of flavor. Made with ginger and cooked in a salty-spicy butter sauce until crispy. The salmon is cooked until caramelized around the edges then added to bowls of coconut rice. It’s served with a fresh bright mango salsa with candied jalapeños for a balance of spicy, sweet, and savory flavor.

Recipe by: Tieghan Gerard

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time50

Recipe Serving Size4

Cooking Tools Required

12-inch nonstick skillet, Can Opener, Measuring cups and spoons, Mixing bowls, Pot with lid, Saucepan with lid, Sharp Knives, Spatula, Top Stove

Ingredients

For the coconut rice:

14 ounce canned full-fat coconut milk
1/2 cup water
1 cup jasmine rice
pinch Kosher salt

For the candied jalapenos:

1/3 cup honey
3 each jalapeno pepper sliced
2 tablespoon apple cider vinegar
pinch Kosher salt

For the fish:

1/4 cup tamari sauce
2 teaspoon fish sauce
3 tablespoon honey
1 tablespoon fresh ginger grated
2 tablespoon sambal oelek chili paste
24 ounce salmon fillet cut into chunks
4 tablespoon salted butter
6 clove garlic chopped

For the salsa:

1 cup mango diced
1 each peach diced
1/4 cup cilantro chopped
1/4 cup fresh basil chopped
2 tablespoon lime juice

Instructions

Make the coconut rice:

Combine the can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes. Remove the lid and fluff the rice with a fork.

Make the candied jalapenos:

Bring to a gentle boil. Simmer over low for 3-5 minutes. Meanwhile, arrange sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add the apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.

Cook the fish:

In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.
Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute.
Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.
To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together.

Make the salsa:

Meanwhile, make the salsa. Combine all ingredients in a bowl, including 1/4 cup of the candied jalapenos. Season with salt.

Plate:

Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy!

Reheating Instructions

Heat in the microwave on medium-high heat until heated through.

Nutrition