Description
Sticky Orange Salmon Bowls feature tender salmon coated in a sweet orange glaze, served over rice and topped with fresh avocado and quick pickled veggies. This recipe is simple to prepare, delivering delightful flavors that make it an excellent choice for a quick dinner or healthy meal.
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 cucumbers to the onion mixture. You can make this ahead of time and store it in the fridge.
- Cook the jasmine or basmati rice so it will be ready for serving.
- Cut the salmon into 1-inch chunks, seasoning them with salt, pepper, and garlic powder on all sides.
- Heat olive oil in a large cast iron skillet over medium heat. Add the salmon in a single layer, possibly in batches. Cook for 1 to 2 minutes until golden brown, then flip to cook the other side until golden.
- Whisk together orange juice, water, and honey until combined. Pour this mixture into the skillet, letting it bubble around the salmon. Toss the salmon to coat it in the sauce. Allow the sauce to bubble for 1 to 2 minutes to thicken.
- Assemble the bowls with rice at the base, topped with salmon, orange segments, avocado, and the pickled onions and cucumbers. Drizzle extra sauce from the pan on top if desired.
Notes
You can prepare the quick pickled onions a day ahead to save time.
Adjust honey according to your sweetness preference for the sauce.
Feel free to substitute salmon with another fish if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 14g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg