Description
A protein-packed, restaurant-style meal that balances savory, sweet, and spicy notes in every bite. This bowl features succulent salmon glazed in a soy, ginger, and honey sauce, served over fragrant, cardamom-infused basmati rice. Topped with crisp fresh vegetables like grated carrots, creamy avocado, and refreshing pickles, it is an ideal dish for busy weeknights that requires minimal effort but delivers maximum flavor.
Ingredients
1/8 cup soy sauce
2 tsp honey
2 tsp water
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp cornstarch
1 tbsp olive oil
2 salmon fillets
1 cup basmati rice
1.5 cups water
Salt to taste
Cardamom pods or ground cardamom
1 carrot, grated
1 medium avocado, diced
1/2 red onion, diced
4 small pickles, sliced
Instructions
Rinse the basmati rice thoroughly and combine with 1.5 cups of water, salt, and cardamom in a pot.
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed; fluff with a fork.
In a small bowl, whisk together soy sauce, honey, 2 tsp water, garlic powder, ginger powder, and cornstarch to create the glaze.
Heat olive oil in a pan over medium-high heat and add the salmon fillets, skin-side down.
Sear the salmon for 3-4 minutes per side until cooked through.
Pour the prepared glaze into the pan with the salmon and simmer for 1-2 minutes until it thickens and coats the fish glossy.
Assemble the bowls by layering the rice as the base.
Top with the glazed salmon, followed by the grated carrot, diced avocado, red onion, and sliced pickles.
Notes
You can prepare the rice and the sauce in advance to save time during busy weeknights. Feel free to substitute the vegetables with any seasonal greens you have in your garden for variety.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Pan-seared
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg