Ingredients
Creating this dish doesn’t require a pantry full of exotic ingredients. Here’s what you’ll need:
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
- 1 tablespoon sesame seeds, plus more for garnish
- 2 cups cooked jasmine rice
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 2 green onions, chopped
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
If you’re out of sesame oil, olive oil can be a handy substitute, though it will slightly alter the flavor profile. And for those looking to add extra greens, a handful of steamed broccoli can be a wonderful addition to your bowl.
Instructions
Follow these simple steps to bring this dish to life:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the honey, soy sauce, sesame oil, rice vinegar, ginger, garlic, and sesame seeds.
- Season the salmon fillets with salt and pepper on both sides.
- Place the fillets in a baking dish and pour the honey sesame glaze over them, ensuring they are well-coated.
- Bake the salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. My abuela always said, “The eyes eat first,” so make sure the glaze is nicely caramelized and glistening.
- While the salmon is baking, prepare your bowls. Divide the cooked jasmine rice among four bowls.
- Top each bowl with sliced cucumber, avocado, and baked salmon.
- Garnish with chopped green onions and additional sesame seeds. For those who enjoy a bit of heat, sprinkle some red pepper flakes on top.
And there you have it, a dish that’s sure to delight both the eyes and the palate, reminiscent of those vibrant meals from my childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International