Description
A vibrant and delicious dish featuring honey-glazed salmon served over fragrant coconut rice, accompanied by a fresh mango salad.
Ingredients
Scale
- 3 Tbsp. seasoned rice vinegar
- 2 Tbsp. lower-sodium tamari (substitute soy sauce if needed)
- 2 Tbsp. honey
- 2 Tbsp. chili-garlic sauce (like sriracha)
- 1 tsp. granulated garlic (or garlic powder)
- 1 1/2 lbs. skinless salmon fillet, cut into 1-inch cubes
- 1 1/2 cups long-grain white rice (jasmine preferred), rinsed
- 1 (13.5-oz.) can lite coconut milk
- 1 1/2 cups water
- 3/4 tsp. kosher salt
- Zest of 1 lime (reserve juice for mango salad)
- 1/2 cup shaved or thinly sliced red onion
- 2 Tbsp. seasoned rice vinegar
- 1/4 tsp. kosher salt (or to taste)
- 1 ripe yellow mango, peeled and thinly sliced
- 2 Persian cucumbers, shaved or thinly sliced
- 1 medium ripe avocado, peeled and cubed
- 1/3 cup coarsely chopped fresh cilantro
- 2 to 3 Tbsp. chopped fresh mint leaves
- 1 to 2 Tbsp. fresh lime juice (from the lime you zested)
- Toasted sesame seeds
Instructions
- Marinate the Salmon: In a large mixing bowl, whisk together seasoned rice vinegar, tamari, honey, chili-garlic sauce, and granulated garlic. Reserve 2 tablespoons of the marinade in a small bowl for later. Gently toss the salmon cubes in the large bowl, ensuring each piece is thoroughly coated. Let it rest at room temperature for 15 to 20 minutes.
- Cook the Rice: Combine rinsed rice, coconut milk, water, and kosher salt in a medium saucepan. Bring this divine mixture to a boil over high heat. Once boiling, cover, reduce the heat to low, and let it simmer gently for about 15 minutes, or until the rice absorbs the liquid and becomes tender. Afterward, remove the pot from heat and let it stand for 10 minutes, covered, then incorporate the lime zest.
- Pickle the Onions: Place the sliced red onions in a separate bowl and add 2 tablespoons of seasoned rice vinegar along with 1/4 teaspoon of kosher salt. Toss to combine and allow these to pickle for 10 to 15 minutes, softening their flavor.
- Broil the Salmon: Preheat your broiler to high and position an oven rack 6 inches from the heat source. Lay the marinated salmon cubes onto a rimmed baking sheet lined with parchment paper. Discard the remaining marinade. Broil until the salmon turns opaque with delightful caramelized edges—about 8 to 9 minutes, rotating the pan halfway through to ensure even cooking.
- Mix the Mango Salad: To the bowl of softened red onions, add the sliced mango, cucumbers, cubed avocado, cilantro, mint, and 1 to 2 tablespoons of fresh lime juice. Toss everything together gently; the colors alone will leave you yearning for a taste.
- Assemble the Bowls: Spoon a generous serving of the coconut-lime rice into bowls, topping it with the beautifully broiled hot-honey salmon and fresh mango salad. Drizzle the reserved hot honey sauce over the salmon, and finish with a sprinkle of toasted sesame seeds.
Notes
Prepare the rice and salad up to a day in advance for best results. Store components separately in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 15g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg