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Soy Glazed Salmon Rice Bowl

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Ingredients

Scale
  • Rice and Garnishes
  • 1 cup white rice
  • 1 cup radishes, very thinly sliced
  • 1 avocado, thinly sliced
  • Sliced green onions
  • Toasted, seasoned nori strips
  • 2 teaspoons black sesame seeds
  • Salmon
  • 1 teaspoon coconut oil
  • 1 large clove garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons honey
  • 3 tablespoons fresh lime juice
  • 3 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • 4 salmon fillets (4 ounces each), skin removed
  • Roasted Asparagus
  • 1 tablespoon miso paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger root
  • Pinch of salt
  • 1 bunch asparagus spears, trimmed

Instructions

  1. Heat oven to 400°F. Cook rice as directed on package. Prep the radishes, avocado and green onions; set aside.
  2. In a small skillet, heat coconut oil. Add garlic and pepper flakes and cook until garlic is lightly golden, about 1 minute. Add honey, lime juice and soy sauce; cook until bubbling, 3 minutes. In a small bowl, combine cornstarch and 1 teaspoon water; stir until well combined. Cook until slightly thick, about 1 minute. Arrange fillets on a parchment lined baking sheet. Spread 1 teaspoon glaze over each fillet; set aside.
  3. In a large bowl, stir together the miso, sesame oil, lime juice, grated ginger, and salt. Add the asparagus and toss to coat. Spread the asparagus in a single layer on a baking pan.
  4. Bake the salmon and asparagus 10 to 15 minutes or until the salmon is fork tender and the asparagus is crisp tender.
  5. To serve, spoon the rice into the bowls, top with glazed salmon, roasted asparagus, avocado, radishes, nori and sesame seeds.

Nutrition

Find it online: https://www.bourbonandhoney.com/soy-glazed-salmon-rice-bowl/