Powered by
Crispy Honey Ginger Salmon Bowls
Serves 4
20 mins prep
10 mins cook
30 mins total
Served with a fresh mango salsa with candied jalapeños for a balance of spicy, sweet, and savory...and made in 30 mins!
Salsa
1. In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.
2. Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute.
3. Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.
4. To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together.
5. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.
6. Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy! I always add extra jalapeños.