Honey Citrus Salmon Bowl Recipe

honey citrus salmon bowls recipe, salmon with sliced fresh veggies on rice.

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These honey soy glazed salmon bowls are a quick and easy lunch or dinner that’s both healthy and satisfying. They're filled with honey soy glazed salmon bites, crisp veggies, and cilantro lime drizzle over fluffy rice.

Prep Time20

Cook Time5

Total Time25

Course: Main Course

Cuisine: American, Mexican

Servings: people

Calories: 383kcal

Author: The Carefree Kitchen

Ingredients

16 ounces salmon cut into 1/2 inch chunks

Cilantro Lime Marinade

2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons honey
2 teaspoons garlic minced
1/2 teaspoon salt
1/2 teaspoon black pepper

Cilantro Lime Drizzle

1/4 cup fresh lime juice
1/4 cup rice vinegar
1/4 cup olive oil
4 teaspoons garlic minced
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup cilantro roughly chopped, stems removed

Other Ingredients and Toppings

2 teaspoons avocado oil to cook the salmon
3 cups rice
3 cups sliced vegetables carrots, bell peppers, cucumbers, avocados, etc.
1 teaspoon sesame seeds

US Customary - Metric

Instructions

Prepare the salmon by removing any bones or skin. Pat dry with paper towels, then cut the salmon filet into 1/2" chunks and add to a large bowl.
In a separate small bowl, mix together the soy sauce, lime juice, honey, minced garlic, salt, and pepper. Pour the mixture over the salmon and mix until it is coated evenly. Cover and refrigerate for 20-30 minutes.
Meanwhile, in a blender add the fresh lime juice, rice vinegar, olive oil, garlic, salt, sugar, and cilantro. Add the lid to the blender and pulse until the glaze is incorporated and there are no large chunks of cilantro. Pour into a serving container.
Heat a cast-iron or nonstick skillet over medium-high heat. Add a couple teaspoons of avocado oil to the pan, then add the salmon in a single layer—don't overcrowd the skillet. Let the salmon cook for about 2 minutes before turning. Continue to cook until the salmon is brown on both sides, then remove from the pan. Place in a bowl and cover.
To assemble, add about 1 cup of cooked rice to each bowl. Top with salmon, prepared veggies, 1-2 tablespoons of cilantro lime drizzle, and a sprinkle of sesame seeds. Serve warm. Enjoy!

Notes

Storing instructions: store leftover salmon in an airtight container in the fridge for up to 4 days. You can also store the cilantro lime drizzle separately for up to about 3 days.

Make-ahead tips: the cilantro lime drizzle can be made the night before and stored in the refrigerator.

Nutrition