Ingredients
Scale
- 2 fresh salmon fillets (approx. 6 oz each)
- 1 cup jasmine rice or brown rice, cooked
- 1 cup shelled edamame, steamed
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon olive oil (for searing)
- 1 cucumber, sliced into ribbons or rounds
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds for garnish
- Optional: Sriracha or spicy mayo for a kick
Instructions
- In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and sesame oil. Pat the salmon fillets dry with a paper towel to ensure a crispy sear. Place the salmon in a shallow dish and pour half of the glaze over them, letting them marinate for at least 10 minutes at room temperature. Set the remaining half of the glaze aside to use as a finishing sauce later.
- Heat the olive oil in a non-stick skillet over medium-high heat. Once the pan is hot, place the salmon fillets skin-side down (if they have skin) or top-side down. Sear for 4-5 minutes until the edges look opaque and the bottom is golden brown. Carefully flip the fillets and pour the reserved glaze into the pan. Cook for another 3-4 minutes, spooning the bubbling sauce over the fish until it becomes sticky and the salmon reaches your desired level of doneness.
- Divide the cooked rice into two bowls. Place a salmon fillet on one side of the rice. Arrange the steamed edamame and fresh cucumber slices in the remaining space. Drizzle any extra glaze from the pan over the entire bowl. Top with sliced green onions and sesame seeds. Serve immediately while the salmon is hot and the vegetables are crisp.
- Cook Time: 30 minutes