Description
Sticky Orange Salmon Bowls offer irresistible flavor with simple preparation. This dish pairs chunks of salmon coated in a sweet and tangy orange sauce with fresh veggies, making it a perfect option for a quick and healthy dinner at home.
Ingredients
Scale
- quick pickled onions
- 2 baby cucumbers, thinly sliced
- jasmine or basmati rice, cooked for serving
- 2 pounds salmon, cut into chunks
- 1 teaspoon garlic powder
- kosher salt and pepper
- 1 tablespoon olive oil
- ⅓ cup orange juice
- ¼ cup water
- 3 tablespoons honey
- 1 avocado, thinly sliced
- 1 ripe orange, segmented
Instructions
- Prepare the quick pickled onions and add the thinly sliced cucumbers to the mixture. These can be made ahead of time and stored in the fridge.
- Prepare the jasmine or basmati rice according to package instructions for serving.
- Cut the salmon into 1-inch chunks and season with garlic powder, kosher salt, and pepper on all sides.
- Heat olive oil in a large cast iron skillet over medium heat. Add the salmon in a single layer (cook in batches if necessary) and cook for 1 to 2 minutes until golden brown. Flip and cook the other side until golden.
- Whisk together orange juice, water, and honey. Pour this mixture into the skillet and allow it to bubble around the salmon. Toss the salmon to coat in the sauce and let it thicken for 1 to 2 minutes.
- Assemble the bowls starting with the cooked rice, then top with salmon, orange segments, avocado slices, and pickled onions and cucumbers. Drizzle extra sauce from the pan on top if desired.
Notes
You can prepare the quick pickled onions a day in advance for enhanced flavor.
If you have a larger skillet, consider cooking the salmon in one batch for even cooking.
Feel free to substitute jasmine or basmati rice with your favorite grain.
Nutrition
- Serving Size: 1 bowl
- Calories: 554
- Sugar: 11g
- Sodium: 128mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 76mg