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- 2 salmon fillets (about 6 ounces each) - 1/4 cup honey - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - Salt and pepper to taste The salmon is the star here. It gives a rich flavor. The marinade made with honey, garlic, and soy sauce makes it sweet and savory. Fresh ginger adds a kick. Sesame oil adds depth to the dish. - 1 cup jasmine rice - 2 cups water or broth (chicken or vegetable) - 1 cup steamed broccoli florets - 1/2 cup shredded carrots Jasmine rice is fragrant and pairs well with salmon. The broccoli adds crunch and color. Carrots bring sweetness and nutrients. Together, they create a balanced meal. - 1/4 cup green onions, sliced - Sesame seeds for garnish Green onions add freshness and a little sharpness. Sesame seeds give a nice crunch. You can skip these but they enhance the dish. Using these ingredients, you can create a tasty and quick meal. Adjust the flavors to your liking. Enjoy making this dish! To make the marinade, grab a small bowl. Whisk together the honey, minced garlic, soy sauce, grated ginger, sesame oil, salt, and pepper. This mixture will add great flavor to the salmon. It’s easy and takes only a few minutes. Once mixed, set it aside. Next, let’s cook the rice. Start by measuring one cup of jasmine rice and two cups of water or broth. Pour them into a medium saucepan. Bring the mixture to a boil over high heat. When it boils, reduce the heat to low. Cover the pan and let it simmer for 15 minutes. The rice should become tender. After 15 minutes, remove it from the heat. Keep it covered for another five minutes, then fluff it gently with a fork. Now, we’ll cook the salmon. First, preheat a skillet over medium-high heat. Take the salmon fillets out of the marinade. Place them in the hot skillet. Cook each side for about 5-6 minutes. You’ll know they are done when they flake easily with a fork. Meanwhile, take the leftover marinade and heat it in a small saucepan. Bring it to a simmer for 2-3 minutes to thicken it. To assemble your bowls, start with a layer of fluffed jasmine rice in each bowl. Add steamed broccoli and shredded carrots on top. Place a cooked salmon fillet in each bowl. Drizzle the thickened glaze over everything. Finally, garnish with sliced green onions and a sprinkle of sesame seeds. This meal is colorful and delicious! To get the best flavor, marinate your salmon well. Use a shallow dish for even coverage. Pour the marinade over the salmon and make sure it coats every side. Let it sit for at least 15 minutes. If you have time, marinate it for up to an hour in the fridge. This lets the flavors really soak in. Remember to save some marinade for later to use as a glaze. Cooking jasmine rice can be easy if you follow a few steps. First, rinse the rice under cold water until the water runs clear. This removes extra starch and helps the rice stay fluffy. Use a 1:2 ratio of rice to water or broth. After boiling, reduce the heat and cover it tightly. Let it simmer for 15 minutes without lifting the lid. After cooking, let it stand for 5 minutes. Fluff it gently with a fork before serving. Cook your salmon to perfection by following these tips. Preheat your skillet before adding the salmon. This creates a nice sear. Cook each side for about 5-6 minutes. You'll know it's done when it flakes easily with a fork. If you want a little extra flavor, baste the salmon with the marinade while it cooks. This adds a tasty glaze and keeps the fish moist. {{image_2}} You can swap the salmon for other proteins. Chicken works well with this honey garlic sauce. Use about 2 boneless, skinless chicken breasts instead of salmon. You can also try shrimp. They cook quickly and soak up the flavors nicely. For a plant-based option, use tofu or tempeh. Just press and marinate them like the salmon. Each protein brings its own taste to the dish. Feel free to mix up the veggies in your rice bowl. Asparagus or snap peas can add a nice crunch. You might like bell peppers for their sweetness. Try zucchini slices for a lighter touch. You can also use kale or spinach, which are full of nutrients. Just remember to steam or sauté them lightly. This keeps their bright color and flavor. The marinade is key to this dish. You can change its flavor easily. Add a splash of lime juice for a citrusy twist. Or, mix in some sriracha if you want heat. Swap soy sauce for tamari to make it gluten-free. You can also add a teaspoon of sesame seeds to the marinade for extra texture. Each of these changes can give your rice bowl a new life. To keep your honey garlic salmon rice bowls fresh, store them in airtight containers. Place the salmon, rice, and veggies in separate sections if possible. This helps keep textures nice. Let the food cool to room temperature first. Then, seal the containers and refrigerate. Use the leftovers within three days for the best taste and safety. When you're ready to enjoy your leftovers, reheating is simple. For the rice, use a microwave-safe bowl. Add a splash of water to keep it moist. Cover it with a damp paper towel. Heat it in short bursts, stirring in between. For the salmon, place it on a plate and microwave it for about 30 seconds. Check if it’s warm. If not, heat a bit longer. You can also reheat salmon in a skillet on low heat for a few minutes. The shelf life of your honey garlic salmon rice bowl varies by ingredient. Cooked salmon usually lasts about 3 days in the fridge. Jasmine rice can stay fresh for up to 5 days if stored properly. Steamed broccoli and shredded carrots will keep well for about 3 days too. Always check for any signs of spoilage before eating. To reduce the sweetness, cut back on the honey. You can use half or even a quarter of it. You can also add a bit more soy sauce. This will give it a saltier taste that balances the sweetness. Another option is to add a splash of vinegar, like rice vinegar. This will add a nice tang. Adjusting these ingredients makes the dish suit your taste. If you don’t have jasmine rice, you can use long-grain rice. Basmati rice is also a great choice. Quinoa works well if you want a healthier option. Brown rice gives a nice nutty flavor but takes longer to cook. Just remember to adjust cooking times as needed. Each option brings a unique taste to your bowl. Yes, you can prepare some parts in advance. You can marinate the salmon for up to an hour. This allows the flavors to soak in. You can also cook the rice a few hours before serving. Just keep it covered to stay warm. For the vegetables, you can steam them ahead too. Assemble everything just before serving for the best taste. In this blog post, we covered how to make honey garlic salmon bowls. You learned about the main ingredients, how to cook the rice, and how to prepare the salmon. We also shared useful tips for marinating and cooking. You can try variations with different proteins and veggies for more flavors. Remember to store leftovers properly and reheat them well. I hope this guide helps you create delicious meals that you and your family will enjoy. Happy cooking!

Honey Garlic Salmon Rice Bowls

Indulge in the deliciousness of Honey Garlic Salmon Rice Bowls! This easy recipe features tender salmon fillets marinated in a sweet and savory honey garlic sauce, served over fluffy jasmine rice with fresh steamed broccoli and vibrant carrots. Perfect for a quick dinner or meal prep, these bowls are both nutritious and satisfying. Click through to explore the full recipe and bring this delightful dish to your table tonight!
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Ingredients
  

2 salmon fillets (about 6 ounces each)

1/4 cup honey

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 cup jasmine rice

2 cups water or broth (chicken or vegetable)

1 cup steamed broccoli florets

1/2 cup shredded carrots

1/4 cup green onions, sliced

Sesame seeds for garnish

Salt and pepper to taste

Instructions
 

Prepare the Marinade: In a small bowl, whisk together honey, minced garlic, soy sauce, ginger, sesame oil, salt, and pepper. This will be the marinade for the salmon.

    Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Allow the salmon to marinate for at least 15 minutes (or up to 1 hour in the refrigerator for more flavor).

      Cook the Rice: In a medium saucepan, combine jasmine rice and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

        Cook the Salmon: Preheat a skillet over medium-high heat. Remove the salmon from the marinade (save the marinade for later), and place the fillets in the hot skillet. Cook for 5-6 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

          Reduce the Marinade: Meanwhile, in a small saucepan, heat the remaining marinade over medium heat. Bring it to a simmer and let it cook for 2-3 minutes, allowing it to thicken slightly. This will be your glaze.

            Assemble the Bowls: In serving bowls, layer the fluffed jasmine rice, steamed broccoli, shredded carrots, and the cooked salmon. Drizzle the reduced marinade glaze over the top.

              Garnish: Finish off each bowl with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2