Crispy Orange Salmon Bowls (Print Version)
# Ingredients:
→ Salmon
01 -
6 salmon fillets, cut into cubes (with or without skin)
→ Cooking Base
02 -
2 tablespoons oil
03 -
2 teaspoons minced garlic
04 -
1 tablespoon fresh grated ginger
→ Orange Sauce
05 -
¾ cup fresh orange juice
06 -
2 ½ tablespoons honey
07 -
1 tablespoon rice vinegar
08 -
3 tablespoons low sodium soy sauce or tamari
09 -
1 ½ tablespoons orange zest
10 -
1 tablespoon cornstarch
11 -
½ teaspoon red pepper flakes
→ For Serving
12 -
2 cups cooked white or brown rice
13 -
2 cups cooked broccoli
# Instructions:
01 -
Whisk together all sauce ingredients (except cornstarch) in a medium bowl. Add the salmon cubes and marinate for 15 minutes.
02 -
Add minced garlic, grated ginger, and oil to a pan. Sauté over medium/low heat for about 2 minutes.
03 -
Use tongs to add the marinated salmon cubes (retain sauce, don’t add to pan) and cook on each side for about 3-4 minutes, or until golden brown and crispy.
04 -
Meanwhile, add the reserved sauce to a small saucepan and bring to a low boil. Whisk the cornstarch with 2 tablespoons water and add to the sauce. Simmer until thick, whisking occasionally.
05 -
Once the salmon is cooked and the sauce is thickened, add about ¾ of the sauce to the salmon and simmer for a few minutes to combine.
06 -
If desired, broil the salmon for 2-3 minutes to further crisp it.
07 -
Assemble bowls with a base of rice. Add cooked broccoli, salmon, and drizzle with the remaining sauce. Serve and enjoy.
# Notes:
01 -
For extra crispy salmon, broil briefly after cooking for 2-3 minutes.