Ginger-Soy Glazed Salmon Rice Bowls

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 1 1/4 lb skinless salmon fillets
• 3 cups cooked jasmine or short-grain rice
• 4 cups broccoli florets
• 1 1/2 cups edamame, shelled
• 1/4 cup low-sodium soy sauce
• 2 Tbsp honey
• 1 Tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 Tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1 Tbsp neutral oil
• 3 green onions
• 1 Tbsp toasted sesame seeds
• 1/2 English cucumber
• for serving lime wedges
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Pat the salmon dry with paper towels and cut into 4 even portions. Season lightly on both sides with the salt and pepper and set aside while you make the glaze.
2. 2In a small bowl, whisk the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil until the honey dissolves completely. Reserve this mixture in a separate bowl for drizzling later.
3. 3Heat a large nonstick or cast-iron skillet over medium-high heat and add the neutral oil. When the oil shimmers, place the salmon presentation-side down and cook undisturbed for 3–4 minutes until a deep golden crust forms.
4. 4Flip the salmon carefully. Pour the main portion of the ginger-soy glaze into the pan the fish. Reduce heat to medium and cook another 3–5 minutes, basting the tops with the bubbling glaze, until the salmon flakes easily and reaches 125–130°F in the center for medium. Transfer fish to a plate.
5. 5While the salmon rests, steam or microwave the broccoli florets until bright green and crisp-tender, about 3–4 minutes. Warm the edamame according to package directions. Thinly slice the green onions and half-moon the cucumber.
6. 6Warm the cooked rice if needed so it is steaming hot. Divide the rice among 4 bowls as the base.
7. 7Flake or nestle a salmon portion onto each rice bowl. Arrange broccoli, edamame, and cucumber the fish. Drizzle each bowl with the reserved clean glaze and any pan juices.
8. 8Scatter green onions and sesame seeds over the top. Serve with lime wedges for squeezing. Bowls hold well for meal prep if the cucumber and final drizzle are added just before eating.