Ingredients
- 1 pound salmon fillets, skin-on
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup jasmine rice
- 2 cups water
- 1 cup edamame, shelled
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Salt and pepper to taste
Feel free to substitute jasmine rice with brown rice or quinoa for a healthier twist, and adjust the soy sauce to a low-sodium version if you prefer.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to form the glaze.
- Place the salmon fillets on the prepared baking sheet, skin-side down, and brush generously with the glaze. Reserve a little glaze for serving.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon is baking, rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked.
- Steam the edamame according to package instructions and set aside.
- Once the salmon is cooked, remove it from the oven and let it rest for a few minutes before assembling the bowls.
- To assemble, divide the jasmine rice between bowls, top with salmon, edamame, avocado, and cucumber slices. Drizzle with the reserved glaze, and sprinkle with sesame seeds and green onions.
- Season with salt and pepper to taste, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International