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Asian Salmon Bowl🐟

Sticky honey-soy glazed salmon with a cold cucumber salad and edamame — ready in under 20 minutes, packed with protein ;)
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

ALL INGREDIENTS ARE ABOVE THE RECIPE IMAGE ;)

Method
 

  1. Prep the salmon: Remove the skin (lay it skin side down, place your hand on top for pressure, and slide your knife along to remove it). Cut the skinless salmon into bite-sized pieces.
  2. Marinate: Place the salmon into a medium bowl with the marinade — soy sauce, rice vinegar, honey, crushed garlic (1-2 cloves depending on how strong you like it), sesame oil, chili flakes (optional), and sesame seeds. Place in the fridge while you prep everything else.
  3. The edamame: Boil the edamame in boiling water — enough to fully cover it — for 3-4 minutes, then drain.
  4. Cucumber salad: While that boils, prepare my Asian Cucumber Salad — sliced cucumbers, soy sauce, rice vinegar, sesame oil, cane sugar, and sesame seeds. Place in the fridge (or set aside) until ready to serve — I like mine cold.
  5. Make the drizzle sauce: Combine all the extra drizzle ingredients together.
  6. Cook the salmon: Heat up your pan on medium-high, then add the salmon along with all the marinade. Cook for approx. 1-2 minutes per side, until golden brown on top.
  7. Assemble: Place the salmon into a bowl with the edamame, and the cucumber salad on the side. Drizzle with the extra sauce and enjoy ;)
    8. You can also enjoy this dish with basmati rice, and sprinkle with green onion on top ;)

Notes

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